Rhubarb and Raisin Meringue Squares

Base:
1/2 cup butter or margarine, softened
1 cup all purpose flour
1 tbsp granulated sugar

Filling:
2 cups chopped rhubarb in 1/2 inch thick pieces
3/4 cup granulated sugar
1/2 cup raisins
2 tbsp all purpose flour
1 tsp grated orange rind (optional)
3 egg yolks
1/2 cup milk

Meringue:
3 egg whites
1/4 cup icing sugar
1 tsp vanilla

Base: In a medium mixing bowl, blend together butter, flour & sugar. Press into bottom of an 8 inch square baking dish and bake at 350°F for 10 minutes.

Filling: In a medium mixing bowl, stir together all ingredients. Pour over hot base and bake at 350°F for 45 minutes.

Meringue: In a small mixing bowl, beat egg whites until foamy. Gradually add icing sugar, beating until very stiff and glossy. Beat in vanilla. Spread over filling and bake at 350°F for 10 minutes.

Let cool and cut into squares.