Filling:

1 baked 9 inch pie shell
4 c. cubed unpeeled rhubarb
1 to 1 1/2 c. sugar
1/4 c. quick cooking tapioca
3 beaten egg yolks

Combine in top of double boiler. Cook over boiling water, stirring occasionally, until tapioca dissolves & rhubarb is tender. Stir in 1 Tbsp. butter. Pour into baked pie shell.

Meringue:

3 egg whites
6 tbsp. sugar

Beat 3 egg whites until foamy. Add 6 Tbsp. sugar, one at a time. Continue beating until meringue folds over in soft peaks. Swirl over pie, spreading to edge. Bake in 425°F oven until delicate brown. Cut while still slightly warm.