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Photograph Copyright©2003 A Cook's Wares
and OnMainSt.com
One unbaked 9" pie shell
3 eggs, separated
1 1/4 cup sugar
1/4 cup softened butter
3 Tbsp frozen orange juice concentrate
2 1/2 cups rhubarb cut into small pieces (about 3/8")
1/4 cup flour
1/4 tsp salt
1/3 cup chopped pecans
Beat egg whites until soft peaks form; add 1/4 cup
of sugar and beat until stiff peaks form. Set aside.
Beat egg yolks slightly then mix with butter and orange juice
concentrate. Add rhubarb.
In a large bowl blend the flour, salt, and the
remaining 1 cup of sugar. Add the egg yolk/rhubarb mixture to this
flour mixture (it will be a rather stiff mixture). Fold the egg
whites into the rhubarb/flour mixture. Fill the pie shell with
this mixture and top with pecans.
Bake at 350°F for 15 minutes, then turn the oven
to 325°F and bake 45 minutes longer. The pie should be a
beautiful light, golden brown. Cool and serve with ice cream or
whipped cream. Delicious!
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