2 tbsp. butter
2 c. finely cut rhubarb
1 1/4 c. sugar
2 tbsp. corn starch
1/4 c. sweet cream (I use half and half)
2 egg yolks, well beaten
Pinch of salt

Melt shortening and add 1 cup sugar and rhubarb. Cook slowly until rhubarb is soft. Mix 1/4 cups sugar, beaten egg yolks, cream and cornstarch. Add to rhubarb mixture and cook until stiff or thick. Cool and pour in to a 9 inch baked pie shell. Top with meringue. Bake 15 minutes at 350 degrees.