Pour 4 to 5 cups boiling water over 4 cups cut up rhubarb. Let stand until loses green color. Drain well.

1 c. flour
1/2 c. butter
2 tbsp. sugar
1/4 tsp. salt

Mix well and spread in 9 x 13 pan. Bake 15 minutes at 350 degrees. Put rhubarb on top of baked crust.

2 tbsp. flour
2 c. sugar
1/3 c. milk or cream
2 tbsp. orange Jello
4 egg yolks

Mix and pour over rhubarb. Bake 40 minutes at 350 degrees.

MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
8 tbsp. sugar
3/4 tsp. vanilla

Beat eggs with cream of tartar until frothy. Add sugar slowly and beat until stiff and glossy. Add flavoring. Pile on hot pie. Bake about 10 minutes at 400 degrees.