2 c. rhubarb, cut-up
1 c. sugar
2 tbsp. flour
1/2 c. milk
2 eggs, separated
3 tbsp. sugar
1/4 tsp. cream of tartar

Pour boiling water over rhubarb and let sit 5 minutes. Drain. Mix sugar, milk, flour and egg yolks. Pour over rhubarb and mix well.

Pour into unbaked pie shell and bake at 425 degrees until rhubarb is tender and filling set.

Cover pie with meringue made of egg whites, 3 tablespoons sugar and cream of tartar.

Return to oven and brown meringue slightly.