3 c. rhubarb
1 1/2 c. sugar
3 egg yolks
4 tbsp. flour or tapioca
1/2 c. evaporated milk or regular milk

Cook in microwave until thick and rhubarb is tender. Pour in cooled baked pie crust. Top with meringue after filling has cooled a bit.

MERINGUE:

1/3 c. sugar
3 egg whites

Beat egg whites until thickened. Add small amounts of sugar and continue beating until stiff peaks form. Bake at 350 degrees for about 10 minutes until golden.