3 eggs, separated
3/4 c. sugar
1/4 tsp. salt
1/4 c. water
4 tbsp. all-purpose flour
2 1/2 tbsp. butter, melted
4 c. cut-up rhubarb
1 unbaked (9-inch) pie shell

Topping:

3 egg whites
1/3 c. sugar
3/4 c. coconut

Mix egg yolks, sugar, salt and water. Blend in flour and butter. Add rhubarb. Mix thoroughly. Pour into pie shell and bake at 425°F for about 45 minutes.

For topping, beat egg whites until foamy, add 1/3 cup sugar gradually. Beat well after each addition. Beat until mixture stands in peaks. Fold in coconut, spread this meringue over baked pie. Top with coconut.