3 tbsp. butter
3 c. diced rhubarb
1 1/3 c. sugar
1/3 c. sugar
3 tbsp. tapioca
1/3 c. light cream
3 eggs (yolks beaten, save whites)
1/8 tsp. salt

Combine first 3 ingredients and cook slowly until rhubarb is tender. Combine the remaining ingredients; add to the rhubarb and cook until thick. Cool, then pour into a 9-inch baked pie shell. Top with meringue. Brown in oven at 375 degrees for 8-10 minutes.

MERINGUE:

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

Beat egg whites with cream of tartar until frothy. Beat sugar in gradually. Beat until mixture is stiff and glossy and the sugar is dissolved. Swirl the meringue over pie filling.