Rhubarb Meringue Pie

3 cups rhubarb, cut in 1 inch pieces

1 1/2 cups white sugar

2 Tbsp flour

Salt

1/2 tsp. cinnamon

1 Tbsp melted butter

3 eggs, separated

Unbaked pie shell

Cover rhubarb with boiling water. Let stand 5 minutes and then drain well. Beat egg yolks, then add mixed flour, sugar and spice. Stir in melted butter and combine with drained fruit. Set oven at 425° for 10 minutes, then 350° for about 40 minutes, until fruit is tender. Cover with meringue from beaten egg whites, add 5 tablespoons white sugar and 1/2 teaspoon vanilla.