6 stalks fresh rhubarb, cut into 1/2″ pieces

1/2 c. sugar

1/8 t. ginger

1 T. flour (heaped)

Mix together and add:

1 1/2 c. milk

2 egg yolks, beaten

3 egg whites

1/4 t. cream of tartar

Fill the bottom of a 9″ crust with fresh rhubarb. Pour mixture over top. Bake at 450 degrees for 10 mins. Lower to 350 degrees and bake for 30 mins.  Meanwhile, make a meringue by beating egg whites and cream of tartar together until stiff. Spread over top of hot pie and brown under broiler.

This recipe came from Oma many, many years ago. It was handed down to Mom and then to me. Delicious!