1 c. sugar
3 tbsp. flour
2 1/2 c. stewed rhubarb
2 egg yolks, slightly beaten
1/3 c. orange juice
Grated rind of 1 orange
1 tbsp. butter
1 baked pastry shell
1 recipe Meringue

MERINGUE:

2 egg whites
4 tbsp. sugar
1/2 tsp. vanilla

Meringue: Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add vanilla.

Sift sugar and flour together. Add to rhubarb and cook slowly until thickened, stirring constantly. Stir in egg yolks; return to heat and cook 1 minute longer. Remove from heat; add orange juice, rind, and butter. Cool. Pour into pastry shell; cover with Meringue and bake in a slow oven (325 degrees) 15 to 18 minutes.