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HOT RHUBARB SNOW

5 stalks rhubarb
1/4 cup water
1/4 cup sugar
1 tsp grated lemon rind
3 egg whites
1/4 cup sugar, extra
2 Tbsp cornflour
1/2 tsp baking powder

Trim rhubarb. Cut into 2cm pieces and with water and the first
measure of sugar for 10 minutes or until pulpy. Mix in lemon rind
and set aside to cool. Beat egg whites until stiff. Gradually
beat in sugar until thick and glossy. Fold in cornflour and baking
powder. Fold through cooled rhubarb. Spread in a 23cm round
ovenproof dish and bake at 180 C for 15 minutes.

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