2 tbsp. butter
1 1/4 c. sugar
1/4 c. sweet cream
Pinch salt
3 egg whites
2 c. finely cut rhubarb
2 tbsp. cornstarch
3 egg yolks, beaten
1 (9 inch) pastry shell, baked
6 tbsp. sugar

Melt shortening. Add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring 10 minutes or until rhubarb is soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt and add to the rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into baked pastry shell and top with meringue made of egg whites and sugar and brown in oven.