2-3 cups rhubarb, cut small
boiling water (enough water to cover rhubarb
1 Tablespoon butter

Pie crust for 9-inch pie - unbaked

1 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1/2 cup drained liquid from the rhubarb
2 egg yolks

Pour boiling water and the 1 Tablespoon butter over rhubarb.

Mix and prepare pie crust; set aside.

Mix sugar, flour and salt together. Drain the liquid from the rhubarb, reserving 1/2 cup of the liquid. Add the reserved liquid to the sugar/flour mixture and then add the egg yolks.

Put well-drained rhubarb in the unbaked pie shell and pour egg/sugar mixture over it. Bake until well set in moderate oven (350°), about 45-60 minutes.

Top with meringue and bake.

Mom's note: If frozen rhubarb is used, run water over it to thaw partly, then drain well and add the eggs and 1/4 cup drained water.

This recipe came originally from Mrs. Otto Evensen, Spring Grove, MN (probably in the early 1940's)