4 c. cut rhubarb
1 - 1 1/2 c. sugar
1/4 c. tapioca
2 egg yolks

Combine above in top of double boiler. Cook over boiling water, stirring occasionally until tapioca dissolves and rhubarb is tender. Stir in 1 tablespoon butter. Pour into baked pie crust and cover with meringue. Brown in medium oven until lightly browned.

MERINGUE:

2 egg whites
4 tbsp. sugar

Beat egg whites until foamy. Add sugar, 1 tablespoon at a time. Continue beating until meringue holds soft peaks.