1 tbsp. flour
1 c. sugar
2 eggs, separated
2 tbsp. softened butter
1/2 c. orange juice
1 tbsp. grated orange rind
2 c. cooked rhubarb
1 (9 inch) baked pie shell

Combine flour, sugar, slightly beaten egg yolks, butter, orange juice and rind to rhubarb. Cook over low heat, stirring constantly, until thickened. Pour into baked pie shell. Beat egg whites with 2 tablespoons sugar until stiff peaks form. Spread over rhubarb. Bake at 350 degrees until meringue is brown.