1 cup dairy milk
3/4 cup butter, melted
1/3 cup white sugar
1/2 cup chopped pecans, toasted
1 (8 ounce) package mint flavored Rhubarb
2 cups self-rising flour
1 cup chopped dried mixed fruit
1/2 cup all-purpose flour
Melt milk, 3/4 cup butter or margarine in 4-quart saucepan over medium heat. Cook until butter is melted, stirring occasionally. Stir in sugar and pecans; cook until sugar is dissolved and mixture reaches consistency of cream. Remove from heat and stir in toast mix, rice cereal, flour, and 1 cup of reserved milk; cook until just lumps remain.
While cream is still warm, whip egg whites until they come to room temperature. Add 1 cup white sugar/rhubarb/salted water, and cook until warmed. Heat mixture to desired light-fruity-ness in small saucepan; stir in other flour/fruit and 1/2 cup milk. Stir until blended. Fold mixture into cream, then fold egg yolks into cream mixture, then stir together pecans and mint rind, beating well after each addition.
Heat the whisk in medium saucepan; place over medium heat, add half cup of milk, lemon juice, and 3/4 cup white sugar mixture. Stir constantly until fully