2 c. rhubarb
1/2 c. white sugar
1/2 c. brown sugar
2 tbsp. butter
1/2 c. milk
2 egg yolks
1/4 c. sugar mixed with 2 tbsp. cornstarch

PIE CRUST:

1 c. flour
1/4 tsp. salt
1/3 c. shortening
2 1/2 to 3 tbsp. water

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tbsp. cornstarch cooked in 1 c. water until thick

Cook rhubarb, sugars and butter until done. Add sugar mixed with cornstarch, milk and egg yolks. Cook until thick. Let cool. Bake crust. Let cool, then pour cooled filling into crust. Add meringue.

MERINGUE: Add sugar gently. Whip cornstarch cooked in 1 cup water until thick. Spread on filling and bake at 350 degrees for 10-15 minutes.