1 (9 inch) pie shell, baked
3 c. diced rhubarb (fresh or frozen)
2 egg yolks
3/4 c. light cream or evaporated milk
1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 tsp. vanilla
Meringue

If using fresh rhubarb, add 1/4 cup water and cook until soft. If using frozen rhubarb, add no water and cook, stirring until soft.

Beat the egg yolks and add the cream or evaporated milk. Mix the sugar, cornstarch and salt, and add to the egg mixture. Stir until smooth.

Add a small amount of the egg mixture to the rhubarb and then slowly all of the mixture. Return to medium heat and cook, stirring constantly, for 2 minutes until bubbly and thickened. Remove from heat and add the vanilla. Cook while preparing meringue. Turn into pie shell and cover with the meringue.

MERINGUE:

Beat 2 egg whites, 1/4 teaspoon cream of tartar and a dash of salt until soft peaks form. Add 2 tablespoons of sugar, 1 tablespoon at a time, and beat until stiff and glossy. Spread atop the pie, sealing to edge of pastry. Bake at 350 degrees for 10 to 12 minutes.