Rhubarb Meringue Pie

1 unbaked pie crust
6 C fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)
1/3 C flour
3/4 C sugar
1/2 tsp cinnamon
2 eggs -separated
2 T sugar (for meringue)
1/4 tsp cream of tartar
1/2 tsp vanilla

Prepare and roll out pastry for a single crust pie. In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb. Transfer rhubarb into the pastry shell and bake at 375 degrees for 35 to 45 minutes.

For meringue: Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar, and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon. Return pie to oven and bake meringue until golden. About eight to ten minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:
Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
Make sure your bowl and beaters are clean and dry.
Add the sugar gradually as soon as mixture begins to froth.
To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.