1 c. sugar
2 tbsp. cornstarch
2 eggs, separated
2 tbsp. butter
3 tbsp. water
3 c. rhubarb, diced
1/2 tsp. nutmeg

Line pie plate with rich pastry. Mix sugar, butter, and cornstarch together and stir into well beaten egg yolks, fill crust with rhubarb cut in small pieces. Pour sugar mixture over rhubarb and sprinkle with nutmeg. Bake in moderate oven at 400 degrees until crust is brown then turn down to 350 degrees, bake about 30 minutes until done. Cover with meringue and brown lightly.