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Stewed Rhubarb And Raspberries With A Meringue Lattice Crust

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Ingredients

1 1/4 pounds fresh rhubarb (about 6 stalks) or 4 cups frozen, cut into 1-inch pieces

1 pint fresh raspberries

3/4 cup sugar

1 tablespoon all-purpose flour

2 cups Swiss meringue

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