Rhubarb Meringue Dessert

Rhubarb lovers unite . . . This is really good.


CRUST:
1/2  cup  shortening
1/2  cup  sugar
2  cups  flour
1/8  tsp  salt


FILLING:
 6  egg yolks, beaten (reserve whites)
 2  cups  sugar
1/4  tsp  salt
1  orange (grated rind only)
4  Tbs  flour
1  cup  half and half
5  cups  diced rhubarb


TOPPING:
6  egg whites
1/2  cup  sugar

Mix crust ingredients and press into a greased 9x13 inch pan. Bake for 10 minutes at 350°.

Meanwhile, grate the rind from the orange, avoiding the white part. Mix the filling ingredients together and pour over crust. Bake at 325°, about 1 hour.

Beat the reserved egg whites until stiff and add sugar gradually. Beat until thick and glossy. Put on top of dessert and bake until golden brown, about 10 minutes.