One 9-inch unbaked pie shell
2 eggs, separated
1-1/4 cup sugar, divided
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
4 tablespoons frozen concentrate undiluted orange juice
2-1/2 cups rhubarb, cut up
1/3 cup pecans, chopped (optional)
Beat egg whites until foamy and then add 1/4 cup sugar. Beat again until whites are stiff. Set aside. Combine 1 cup sugar, butter, flour, salt, orange juice and egg yolks. Mix well. Fold rhubarb into egg yolk mixture. Then fold in stiffly-beaten whites. Pour entire mixture into unbaked pie shell and sprinkle with pecans if desired. Bake at 375 degrees for 15 minutes. Reduce heat to 325 degrees and bake 45-50 minutes longer or until pie is rich golden brown.
Rita Christianson, Glenburn, N.D.