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4 c. rhubarb
1 c. sugar
1 Tbsp. butter or margarine
3 eggs, separated
2 Tbsp. cornstarch
9-inch baked pie shell

Cook rhubarb over low heat (double boiler) without
water. Mix sugar and cornstarch. Add to rhubarb. Cook until
creamy. Add butter. Separate egg yolks and whites. Slowly
add rhubarb mixture to beaten egg yolks. Return to pan; cook
until yolks are also thickened. Cool slightly. Put in 9-inch
baked pie shell. Top with meringue. Beat egg whites; slowly
add 1/4 cup sugar and 1/4 teaspoon cream of tartar. Bake for
20 to 25 minutes in 325 degrees oven.

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