Rhubarb Meringue Pie

• 3 tablespoons butter
• 3 cups diced fresh or frozen rhubarb
• 2 cups sugar, divided
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup half-and-half cream
• 3 egg yolks, beaten
• 1 pastry shell (9 inches), baked
• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. In a saucepan, melt butter. Add rhubarb and 1-1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes.
2. In a bowl, combine the cornstarch, salt and remaining sugar. Stir in cream until smooth. Stir into rhubarb mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell.
3. For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry.
4. Bake at 350u0b0 for 12-15 minutes or until meringue is golden brown. Cool completely. Store in refrigerator.

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

Taken from www.tasteofhome.com/recipes/rhubarb-meringue-pie/ (may not work)