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HOME ECONOMICS rhubarb tightly into containers. Cover with a cold 40 percent syrup. Leave needed headspace. Seal, label and freeze. Note: To make a medium or 40 percent syrup, combine 3 cups of sugar to 4 cups of water which will yield 51/2 cup of syrup. Rhubarb-Zucchini Pie 2/3 cup sugar 3 tablespoons cornstarch 1 cup water 2 cups chopped rhubarb 11/2 cups grated zucchini 3 eggs, separated 1 tablespoon lemon juice 1/3 cup sugar 1 baked pie shell In saucepan, cool 2/3 cup sugar, cornstarch, and water. Stir constantly. Add rhubarb and zucchini. Bring to boil and cook 3 minutes. Beat egg yolks. Put a little hot mixture into yolks, then pour all into saucepan. Continue cooking. Add lemon juice. Pour into baked pie shell. Beat 3 eggs whites with 1/3
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