Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.

In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.

In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form Gradually beat in remaining sugar, 1 tablespoon at a time, on high, until stiff glossy peaks form and sugar is dissolved.

Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.

From the kitchen of Sandi Smith

Preheat oven to 350°

Lemon Filling
In top of double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water, Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust.

Meringue
Beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla until stiff, but not dry peaks form.

Spoon meringue over lemon filling to edge of crust. Bake until meringue is golden. 12-15 minutes.

Preheat oven to 425°. Chill prepared unbaked crust for 30 minutes.

Topping

Using a food processor, grind oats to an oat flour and add flour, sugar, cinnamon and salt. Mix together and then add almonds. Grind until nuts are coarsely ground. Add butter and mix together.

Filling
In large bowl, mix cherries with the sugar, cornstarch, and salt. Pour into chilled unbaked pie shell. Sprinkle the almond topping over the cherries. Place the pie plate on a cookie sheet and cover edges of crust with foil. Bake for 15 minutes at 425°, remove foil covering crust and reduce oven temperature to 375° and bake for 1 hour.