3 c. diced rhubarb
1 1/2 c. sugar
3 tbsp. flour
1 (9-inch) pie shell
1/4 tsp. salt
1 tbsp. lemon juice
2 eggs, separated

Cut rhubarb in small pieces and arrange in unbaked shell. Combine sugar and flour. Add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from egg whites.

Bake in hot oven at 425°F for 10 minutes, then reduce heat to 325°F and bake for 30 minutes.