Put 4 cups (at least) rhubarb in pastry lined 10" pie crust. Mix:

1 1/2 c. sugar
1/2 c. flour
3/4 tsp. nutmeg

Add:

3 egg yolks
1 c. canned milk or cream

Pour mixture over rhubarb. Bake 400 degrees for 15 to 20 minutes. Reduce heat to 325 degrees 30 minutes or until knife comes out clean.

MERINGUE:

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

Beat egg whites and cream of tartar until foamy. Add sugar, 1 tablespoon at a time until glossy and stiff, beat in vanilla. Put on hot pie filling. Bake 400 degrees for about 10 minutes.