3 tbsp. butter
3 c. diced rhubarb
1 1/3 c. sugar
3 tbsp. tapioca
1/3 c. sugar
1/3 c. light cream
3 egg yolks, beaten
1/8 tsp. salt
1 baked 9" pie shell

Combine the butter, rhubarb and 1 1/3 cups sugar and cook slowly until rhubarb is tender. Combine the tapioca, 1/3 cup sugar. Cream egg yolks and salt and add to the rhubarb. Cook until thick. Cool; then pour into a 9" baked pie shell.

Top with meringue: 3 egg whites, 1/4 teaspoon cream of tartar and 6 tablespoons sugar. Beat egg whites with cream of tartar, until frothy. Beat sugar in gradually. Beat until mixture is stiff and glossy. Swirl over pie filling and bake at 375 degrees for 8 to 10 minutes or until golden brown.