3 c. cut up rhubarb
1 scant c. sugar
1 tbsp. butter
1 tbsp. cornstarch in 1/2 c. sweet cream
3 egg yolks slightly beaten

Cook above until it thickens and rhubarb is tender. Add 1 teaspoon lemon extract and pour into 9-inch baked pie shell. Cover with meringue and brown.

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon sugar at a time, until stiff and glossy. Brown in 350 degree oven.