1 unbaked pie shell (9 inch)
3 c. rhubarb, diced
1 c. sugar
2 tbsp. flour
3 egg yolks
1 tbsp. water
3 egg whites
1/3 c. sugar

Mix sugar, flour, egg yolks and water. Add rhubarb. Put in pie shell. Bake at 375 degrees for about 30 to 40 minutes, until center is set. Cool. Beat 3 egg whites until stiff, fold in about 1/3 cup sugar; spread over rhubarb. Cover pie with meringue and bake at 375 degrees for about 10 to 15 minutes until lightly browned.