1 c. sifted flour
1/4 c. brown sugar
1 c. rolled oats
1/2 c. melted butter
3 c. fresh rhubarb, cut in 1-inch pieces
1 c. granulated sugar
1 tsp. salt
3/4 tsp. cinnamon
1/8 tsp. nutmeg
2 egg yolks
2 eggs whites
red food coloring
1 tbsp. sugar

Combine flour, brown sugar, oats and melted butter. Pack firmly into an ungreased 7 x 11-inch pan.

Combine rhubarb, 1 C. sugar, salt, spices and egg yolks. Spread over base.

Bake at 400°F for about 30 minutes.

For meringue topping: Add 1 or 2 drops red food coloring to egg whites and beat until frothy. Add tablespoon of sugar gradually beating until meringue stands in lustrous peaks. Spread on top of cooled rhubarb.

Bake at 325°F for 15 - 20 minutes.

Makes 8 servings.