4 c. cut up rhubarb
2 eggs, separated
2 c. sugar
6 - 8 tbsp. instant tapioca
1 lg. unbaked pie shell
1/4 c. sugar for meringue

Put rhubarb into large bowl. Beat egg yolks. Add 2 cups sugar and tapioca. Mix well and pour over rhubarb. Combine mixture well and put into pie crust. Bake at 400 degrees for 15 minutes and 350 degrees for 30 to 40 minutes. Beat egg whites. Add the 1/4 cup sugar. Put meringue around edge of pie, leaving pie open in the middle. Brown under broiler.