1 lg. egg yolk
1 c. sugar
1/4 c. cornstarch
2 tbsp. water
2 c. finely chopped rhubarb

Mix first 4 ingredients. Add chopped rhubarb. Fill unbaked pie shell with above mixture. Bake until done and cover with meringue and bake until brown.

MERINGUE: 1 large egg white stiffly beaten with 2 tablespoons sugar.