When I was writing about life in the 50s and I was describing my neighbors garden, I remember the rhubarb that grew in his garden. I also remembered that rhubarb pie was one of my grandfather's favorites. My grandfather was an excellent pie baker and his flaky pie crust was one that made me a discerning pie eater. If the crust isn't right the pie isn't right.

I have never made this but when I was rummaging in the recipes and found this recipe.

• 1 pie shell baked
• 4 cups cubed rhubarb
• 1/2 cup quick cooking tapioca
• 1/2 cups sugar
• 1 tablespoon butter

In the top of a double boiler, combine rhubarb, tapioca, sugar and egg yolks (from meringue recipe). Cook stirring occasionally until tapioca dissolves and rhubarb is tender. Stir in butter. Pour into pie shell and topwith meringue.

Meringue

• 3 egg whites
• 6 tablespoons sugar

Beat egg whites until foamy. Add sugar, 1 tablespoon at a time. Continue beating until meringue forms soft peaks. Spread on top of pie. Bake at 425° until meringue is lightly brown.

Just as an FYI, rhubarb leaves are poisenous. You can only use the red stalks for cooking.