2 tbsp. butter
2 c. rhubarb
1 c. sugar
1/4 c. sugar
2 tbsp. cornstarch
2 egg yolks
1/4 c. light cream

Cook first 3 ingredients slowly until rhubarb is tender. Add remaining ingredients and cook until it thickens. Pour into shell. Top with meringue.

MERINGUE:

Moisten 1 tablespoon cornstarch in small amount of water. Add 1/2 cup boiling water and cook until thick and clear. Cool completely. Beat 3 egg whites until foamy.

Add 6 tablespoons sugar, dash salt and 1 teaspoon vanilla; beat until stiff but not dry. Add cooled cornstarch mix. It is never sticky or weepy.