1/2 c. sugar
1/4 c. water
2 c. chopped rhubarb (peeled)
1 tbsp. gelatin
1/4 c. water, cold
2 egg whites
1/4 c. sugar
1/2 c. whipping cream
9 inch pie shell, baked

Mix and heat sugar, water and rhubarb. Soften 1 tablespoon gelatin in 1/4 cup cold water. (I add some strawberry Jello.) Add to hot mixture and boil. Cool until mixture starts to thicken.

Beat egg whites until frothy. Add 1/4 cup sugar. Beat until stiff. Whip 1/2 cup whipping cream. Fold together and put in a 9 inch pie shell.