9" unbaked pie shell
3 c. rhubarb
Boiling water
1-1 1/2 c. white sugar
2 tbsp. flour
Dash salt
1/4 tsp. cinnamon
1 tbsp. melted butter
3 egg yolks, beaten

Preheat oven to 425 degrees. Pour boiling water to cover rhubarb. Let stand 5 minutes. Drain. Combine sugar, flour, salt and cinnamon. Add melted butter and beaten egg yolks. Add rhubarb and combine thoroughly. Spread in unbaked pie shell. Bake 10 minutes in hot oven. Reduce oven to 350 degrees. Bake 30-35 minutes. Remove from oven; cool. Add meringue. Bake in 350 degree oven for 10-12 minutes until meringue is golden brown.

MERINGUE:

3 egg whites
1/2 tsp. cream of tartar
6 tbsp. sugar