Fig and Pieplant Dessert

• ¼ lb. dried figs
• Rhubarb
• Stale cake
• Whites of 2

Cut figs in small pieces and stew until partly soft; add twice their bulk of pieplant cut into small pieces. Put these into a baking dish lined with thin slices of stale cake, add sugar to taste and bake slowly, covered. A meringue made of the whites of eggs and sugar may be added, and slightly browned.