2 lbs. rhubarb
2 1/2 c. sugar
1/3 c. cornstarch
4 egg yolks, beaten
9" baked pie shell
Meringue (4 egg whites)

Cut rhubarb into 1" pieces. Wash and place in casserole dish with 1 1/2 cups sugar. Cover and bake at 400 degrees until tender. Drain, measure juice and add enough water to make 2 cups liquid. Pour liquid in double boiler and add 1 cup sugar. Moisten cornstarch with a little water, add to liquid and stir until thickened. Add egg yolks; mix fruit with liquid and pour into pie shell. Cover with meringue and bake at 350 degrees for 15 minutes until meringue is golden.