Rhubarb Meringue Pie

• 3 tablespoons butter
• 3 cups diced rhubarb
• 2 cups sugar, divided
• 3 tablespoons cornstarch
• 14 teaspoon salt
• 12 cup light cream
• 3 egg yolks, beaten
• 1 baked 9 inch pie shell
• 3 egg whites
• 12 teaspoon vanilla
• 14 teaspoon cream of tartar
• 6 tablespoons sugar

1. melt butter.
2. Add rhubarb and 1 1/2 cups sugar.
3. Cook over medium heat until the rhubarb is tender.
4. (about 10 minutes).
5. Combine remaining ingredients.
6. Mix carefully into hot rhubarb mixture.
7. Cook and stir 2 minutes until thick and bubbly.
8. Pour into prepared crust.
9. For meringue, beat together egg whites and cream of tartar until soft peaks form.
10. Beat in vanilla and continue to beat, whilst slowly adding sugar until stiff peaks form and it is glossy.
11. Spread over filling and brown in 350*F oven for 12 to 15 minutes.

butter, rhubarb, sugar, cornstarch, salt, light cream, egg yolks, shell, egg whites, vanilla, cream of tartar, sugar

Taken from www.food.com/recipe/rhubarb-meringue-pie-93987 (may not work)