2 cups finely cut rhubarb
1 pint boiling water
1 c. sugar
2 egg yolks
2 tbsp. flour
1 tbsp. butter
6 tbsp. water
salt
2 egg whites
1 tsp. vanilla
1 baked pie shell

Put rhubarb in large kettle. Pour boiling water over rhubarb. Let stand for about 5 minutes. Drain and squeeze out much of the liquid. Add sugar, egg yolks, flour, butter, water and salt. Cook over low heat until thick. Remove from heat and add the vanilla. pour into baked pie shell and cover with meringue. Make meringue with the egg whites. Return to oven and brown.