1/4 c. butter
4 c. rhubarb, diced
1 1/4 c. sugar
4 tbsp. cornstarch
4 egg yolks
1/2 c. cream
1/4 tsp. salt

Melt butter, add 4 cups diced rhubarb. Add 1 1/4 cups sugar, cook slowly until almost tender. Combine 1/2 cup sugar, 4 tablespoons cornstarch, 4 egg yolks, beat well. Add 1/2 cup cream and 1/4 teaspoon salt. Cook until thick, cool and pour in baked shell. Top with meringue.

4 egg whites, beaten
Sugar

Beat egg whites then add sugar. Bake meringue at 350 degrees 12 to 15 minutes. Watch closely or use whipped cream.