kilikini wrote:
> sf wrote:
>> On 28 Oct 2006 02:14:53 -0700, "
>> > wrote:
>>
>>> Filling:
>>>
>>>
>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>> 3 Tbsp. Flour
>>> 2 eggs.
>>> 1 ½ c. sugar
>>> (you can add a little almond extract if you like the flavor.)
>>
>> Eggs? That's different. My grandmother just added sugar.
>
> My mom added tapioca and sugar, IIRC, but no eggs.
>
> kili
>


Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
just thickens the juice a bit.

gloria p