Rhubarb SNOW

½ C  + ¼ C sugar

⅔ C water

lemon rind

1 lb rhubarb

3 egg whites

Heat 1/2 C. sugar in 2/3C. water until dissolved. Add a couple of pieces of lemon rind and 1 lb. rhubarb cut into pieces. Cook until solft but no mushy. Beat 3 egg whites until stiff, slowly adding 1/4 C. sugar. Fold half of whites into drained rhubarb. Place in pie plate or 4 individual 4oz. custard cups and cover with remainder of egg whites and sprinkle with sugar. Bake at 350 until browned and crisp...about 15 min. (Juice from drained rhubarb may be made into popsicles).