RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the starch. Place in a glass or earthenware baking dish and add four cups of cooked and sweetened rhubarb. Cook in the oven until the tapioca is transparent or soft. Place a meringue made of the white of one egg on top. Cool, and then serve.

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