Pastry for 1 crust pie

FILLING:

2 c. fresh diced rhubarb
3 egg yolks
1/2 c. half and half
1 c. sugar
2 tbsp. flour
1/2 tsp. salt

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar

Heat oven to 400 degrees. Place rhubarb in pastry lined pie crust. In small bowl beat egg yolks until thick. Blend in half and half. Add 1 cup sugar, flour, and salt. Mix well. Pour egg mixture over rhubarb. Bake at 400 degrees for 10 minutes. Cover edge of pie crust with strip of foil. Reduce oven to 350 degrees and bake for 40 minutes.

In small bowl, beat egg whites, cream of tartar, and vanilla until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form, about 3 minutes. Spread over hot filling, seal to edge of crust. Bake at 350 degrees for 12-15 minutes or until lightly browned.