Two cups of rhubarb, uncooked, do not skin it, cut in half-inch
pieces. Cream together 1 cup of sugar, 1 tablespoonful of cornstarch,
2 eggs (reserve white of one egg). Add the 2 cups of rhubarb to this
mixture and place all in a pie-tin lined with pastry. Place in oven
and bake until rhubarb is tender. Remove from oven and when pie has
cooled spread over it the stiffly beaten white of the egg, to which
had been added one tablespoonful of sugar. Place pie in oven and brown
a light fawn color.