Mix vanilla wafer crumbs and butter.
Turn into a 9 inch pie pan and press evenly.
Chill.
Combine rhubarb and 1 1/4 cups sugar in a saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved.
Cover and continue cooking until rhubarb is tender.
Cool.
Chill.
Alternately spoon ice cream and 1 cup of rhubarb sauce into prepared shell.
Pack down lightly.
Wrap and freeze until firm.
Beat egg whites until frothy.
Add 6 tablespoons sugar gradually, beating until stiff peaks are formed.
Spread meringue over ice cream, being sure meringue touches crust all around edge.
Bake at 450°F 4 to 5 minutes, or until lightly browned.
Serve immediately with remaining rhubarb sauce.