2 c. rhubarb
1 c. sugar
2 egg yolks
1 tbsp. butter
1 tbsp. flour

Cook together slowly until it thickens and looks like jelly. Pour into baked 9-inch pie shell. Top with meringue and bake according to meringue directions.

MERINGUE:

Beat egg whites until stiff. Gradually beat in 6 tablespoons powdered sugar and 1 tablespoon cornstarch that has been dissolved in 2 tablespoon of water. Will stiffen into real stiff peaks after spread on top of pie. Bake at 425 degrees 4-5 minutes or when brown. Cool away from draft on a rack.