4 c. rhubarb, cut in cubes
1 c. sugar
3 tbsp. flour
Dash salt
3 egg yolks, beaten

PASTRY:

2 c. sifted flour
1 tsp. salt
1/2 to 3/4 c. lard
4-6 tbsp. cold water

Combine ingredients well and put in one 9-inch lined pastry pan. Bake at 425 degrees for 15 minute, then lower heat to 325 degrees for 25-30 minutes. Remove pie and cover with meringue from 3 egg whites, 1/8 teaspoon cream of tartar and beat well. Add 6 tablespoons sugar gradually until very stiff. Sprinkle 1 tablespoon or more of grated fresh orange peel over meringue and bake at 325 degrees until lightly browned. Serves 6.