Title: Paul martin's rhubarb meringue pie
 Categories: Pies
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Flour - sifted
    1/3 c  Shortening
      5 tb Cold water
           Salt - pinch

MMMMM--------------------------FILLING-------------------------------
  2 1/2 c  Rhubarb - cut into 1-inch
           Pieces
      3 tb Flour
      1 c  Sugar
      2    Egg yolks
    1/3 c  Orange juice
           Orange rind - from one
           Orange
      1 tb Butter

MMMMM--------------------------MERINGUE-------------------------------
      2    Egg whites
      4 tb Sugar
    1/2 ts Vanilla
 
  To make pastry, sift flour and salt and cut in shortening until
  mixture resembles coarse crumbs. Add water and work with a fork until
  mixture holds together. Wrap in plastic wrap and refrigerate for 10
  minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a
  fork and bake at 400F for 10 minutes. For filling, sift sugar and
  flour together and add rhubarb. Cook slowly until mixture thickens,
  stirring constantly. Stir in egg yolk and cook 1 minute longer.
  Remove from heat and add orange juice, rind and butter. Cool and pour
  into baked pastry shell. Meringue: beat egg whites until frothy. Add
  sugar by the tablespoon, beating until stiff. Add vanilla. Spread
  meringue over the pie and return to 350F oven for 10-12 minutes, or
  until lightly browned.