2 c. rhubarb, cut into sm. pieces
2 tbsp. butter
1 c. sugar
2 egg yolks
1/2 c. half & half cream
1/4 c. sugar
2 tbsp. cornstarch

MERINGUE:

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

Combine rhubarb, butter and sugar and boil for 10 minutes. Combine egg yolks, cream, sugar and cornstarch and add to rhubarb mixture. Boil until thick. Pour into baked 9" pie shell.

Beat egg whites and cream of tartar until foamy. Gradually add sugar and continually beat until soft peaks are formed. Pour on top of pie and bake at 425 degrees for 4 to 5 minutes or until meringue is browned.