2 c. rhubarb (2 to 2 1/2 stalks) washed, ends removed, finely cut
1 1/4 c. sugar, divided
2 tbsp. water
2 eggs, separated
2 tbsp. flour
Pinch of salt
1 c. milk
1/4 tsp. cream of tartar, optional
1 (9 inch) pie pastry, baked & cooled

Preheat oven to 350 degrees. In a medium sauce pot place rhubarb, 1/2 cup sugar and water. Bring to a boil. Reduce heat. Simmer 5 minutes, stirring as necessary. In small mixing bowl whisk together egg yolks, flour, 1/2 cup sugar, salt and milk until lump free. Add creamed mixture to rhubarb over medium heat, stirring until thickened, about 5 minutes. Pour into cooled pie crust, set aside.

In a clean small mixing bowl beat egg whites until foamy. Add cream of tartar if desired, beat for 20 seconds then gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, and continue beating after each addition. Continue beating until stiff peaks are formed. Place meringue on top of hot rhubarb filling. Using the back of a spoon, spread meringue to seal pastry completely and swirl meringue to form peaks. Place in oven for 3 to 6 minutes, watching carefully, until peaks are golden brown. Serves 8.