4 c. rhubarb, cut in 1" pieces
1 c. seedless raisins
3/4 c. water
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg (or you can use 1 tsp.)
1/3 c. cornstarch
1/4 tsp. salt
2 egg yolks, slightly beaten
Pastry for 1 crust pie, unbaked

MERINGUE:

2 egg whites, stiffly beaten
1/4 c. sugar
1/8 tsp. salt

Put rhubarb into saucepan having a cover, add the raisins and water; put over medium heat and bring to a boil. Cover and cook until rhubarb is just tender. Remove from heat and remove the raisins and rhubarb with a slotted spoon and set aside (reserving liquid). Pour into a measuring cup.

Put the sugar, cornstarch and salt into the saucepan and gradually stir in the reserved liquid, stirring constantly over medium heat, then bring rapidly to a boil and cook 3 minutes. Remove from heat, add the spices. Vigorously stir about 3 tablespoons of mixture into the egg yolks and immediately blend into the mixture in the saucepan. Add the raisins and rhubarb to the sauce; blend well.

To make meringue, in a clean bowl, beat egg whites with sugar and salt until softly stiff peaks form.

Pour slightly cooled mixture into a prebaked (10 minutes at 375°F) pie crust. Bake 30 minutes or til set; top with meringue, spreading evenly and broil the meringue until lightly golden on top rack of oven (about 4 minutes or so).