4 c. chopped rhubarb
2 c. sugar
4 egg yolks (save whites for meringue)
2 tbsp. butter
6 tbsp. water
2 tbsp. flour

Pour boiling water over rhubarb. Let stand 5 minutes and drain. Mix all ingredients together and pour into unbaked pie crust. Bake until firm, about 1 hour. Top with beaten egg whites and brown.