1-1/4 cups sugar, divided 1/4 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons orange juice concentrate 1/4 cup butter, melted 3 eggs, separated 2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces) 1 unbaked pie shell (9 inches) 1/3 cup chopped walnuts
In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. In a large mixing bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings