2 c. (heaping) rhubarb
1 c. sugar
2 egg yolks
1 tbsp. flour
Lump of butter

Mix and cook slowly until like jelly. Pour into baked pie shell and cover with non-sticking meringue. Bake at 350 degrees for 12 or 15 minutes.

NON-STICKING MERINGUE
2 egg whites
3 tsp. cornstarch
Few grains salt
2 tbsp. cold water
5 tbsp. sugar
Vanilla

Beat egg whites, water and salt until white and foamy - not stiff. Add sugar and cornstarch. Beat at high speed until it stands in peaks. Cover pie and bake for 12 to 15 minutes at 350 degrees.