4 c. diced rhubarb
1 c. sugar
2 tbsp. cornstarch
3 egg yolks

Use egg whites for meringue. Combine rhubarb, sugar and cornstarch. Cook in double boiler, until tender, about 1/2 hour. Beat egg yolk, add the hot rhubarb slowly to the egg yolks. Cook 2 minutes. Pour into baked pie shell. Cover with meringue. 2/3 c. sugar 1 tbsp. water 1/4 tsp. vanilla

Beat eggs and water, add sugar and vanilla. Put on pie and bake. Bake at 350 degrees for 5 minutes.