1 unbaked pie shell

Fill crust with cut rhubarb, about 3 cups.

Mix:

3 egg yolks
2 heaped tbsp. flour
1 c. sugar
2 tbsp. butter
1/2 tsp. almond extract

Pour over rhubarb. Bake 20-30 minutes at 350 degrees.

MILE HIGH MERINGUE:

In small pan combine:

1 tbsp. cornstarch
3 tbsp. sugar
Dash salt
1 tsp. lemon juice
1/2 c. water

Cook and stir over medium heat until clear and thick. Cool. Beat 3 egg whites until soft peaks form. Gradually add cooled cornstarch mix, beating until mix thickens. Gradually add 6 tablespoons sugar, beating until peaks form, 5-8 minutes. Spoon over top of pie. Bake 20 minutes in 325 degree oven until brown.