3 egg yolks
3/4 c. sugar
1/4 tsp. salt
1/4 c. water
4 tbsp. flour
2 1/2 tbsp. melted butter
4 c. fresh rhubarb, cut into 1/2" pieces

Combine egg yolks, sugar, salt and water in a large bowl. Blend in flour and melted butter. Mix well with cut rhubarb. Pour into unbaked pie shell and bake at 425 degrees about 45 minutes or until filling and crust are done.

MERINGUE: Beat 3 egg whites until foamy. Add 1/3 cup sugar gradually. Beat until mixture stands in peaks. Fold in 3/4 cup shredded coconut and pile over filling. Top with more coconut if desired and bake at 425 degrees about 8 minutes or until delicately browned.

Makes 6 to 8 servings.