4 c. rhubarb
1 3/4 c. sugar
3 tbsp. cornstarch
3 eggs (3 egg yolks & 1 white, beat slightly)
2 whites for top of pie

Cut rhubarb 1/4" pieces, sprinkle with cornstarch and sugar. Mix egg yolk and white with rhubarb and put in 9" pie shell. Regular pie crust. Bake in hot oven 30 minutes at 425 degrees then reduce to 325 degrees.

Meringue for pies. For each egg white add 2 tablespoons sugar beating in slowly. Bake 15 minutes at 300 degrees to avoid dew drops. Mix equal parts rhubarb and strawberries for variety.