1 (9 inch) unbaked pie shell
4 c. rhubarb cut in 1 inch pieces
1 1/2 c. sugar
3 tbsp. flour
Pinch of salt
3 lg. eggs

Cover rhubarb with boiling water and let stand for 5 or 10 minutes. Drain. Mix 1 1/2 cups sugar with 3 tablespoons flour and pinch of salt. Mix with rhubarb so pieces are coated.

Separate 3 large (or 4 small) eggs. Toss yolks into rhubarb mixture and stir. Place in pie shell and bake at 400 degrees until edge starts to brown. Reduce heat to 350 degrees, about one hour in all. Top with meringue and brown meringue.