2 c. rhubarb, cut in 1/2-1/4 inch pieces
1 c. sugar
1 tbsp. butter
1/2 tsp. salt
Yolk of 2 or 3 eggs (reserve the whites for meringue)
1 tsp. vanilla
1/2 tsp. nutmeg
1 tbsp. flour

Cook rhubarb, 1/2 cup sugar and salt until rhubarb is mostly soft. Mix flour and remaining sugar and stir into rhubarb. Slightly stir yolks and put some of the hot mixture into yolks and mix well. Then pour into the pan of hot rhubarb. It should be quite thick. Add butter, vanilla and nutmeg. Pour into a baked pie shell (regular or graham cracker).

MERINGUE:

Whip the whites you reserved until partly stiff and add 4-6 tablespoons sugar. Whip until very stiff. Cover the pie and bake until nicely brown on top.