Company's coming ... It is rhubarb season so I picked what I had in the garden - not a lot - and added a bunch of stalks from my neighbour's garden.
I used Martha Stewart's recipe (Ref: Google). This is a variation on it.
The last of the pie with the first of the Scottish strawberries - so juicy and flavoursome!
To make the pie:
 Buy rolled out pastry from the many excellent brands in the supermarket.
 Bake it blind. Cool, if you have time. If not, it doesn't make any difference!
 Make rhubarb filling: Put chopped rhubarb into saucepan with sugar. Thicken the mixture with cornflour. Cool a bit. If not enough fruit add some other chopped fruit at this point e.g. soft fruit is good; it will not need cooking as it will mush down a bit and give the 'stew' consistency some chunkiness.
 Separate 2 eggs for meringue. Using the 2 yolks, add them to the rhubarb mixture. (Slacken a bit by adding a wee bit of cooled rhubarb mixture to yolks and then dump this back into the saucepan.) Basically it is a custard now.
 Make meringue mixture (adding sugar as desired).
 Pour rhubarb 'custard' mixture into the baked pie shell. Dollop meringue on top and sprinkle with sugar.
 Bake til meringue is brown. It doesn't take very long!
 Leave to cool. It solidifies in the cooling.
Best eaten same day. Photo above is breakfast next morning but meringue is 'weeping' and pastry is getting soft.