Rhubarb Orange Meringue Pie

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1 frozen pie crust (see pie crust recipe for instructions to make your own)

3 1/2 to 4 cups chopped rhubarb stalks (about 1 lb)

3/4 cup white granulated sugar

1 Tbsp orange zest

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

3 Tbsp instant tapioca or 2 Tbsp tapioca flour/starch (can sub 2 Tbsp corn starch)

1 Tbsp corn starch

1/3 cup cold water

1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)

1/2 cup white granulated sugar

4 large egg whites (room temperature)

1/2 teaspoon vanilla extract

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