Rhubarb Meringue Pie - cooking recipe

Ingredients

3 eggs, separated
2 1/2 Tbsp. cornstarch
2 c. rhubarb
1 c. sugar
dash of salt

Preparation

Cut rhubarb and pour boiling water over and let stand 5 minutes.
Drain and put in double boiler.
Add 2 eggs, sugar, cornstarch and salt.
Cook until thickens; pour in baked pie shell.
Use egg whites for meringue.
Bake in slow oven (325\u00b0) until meringue is browned, 15 to 20 minutes.