Pastry for 9 inch pie shell
3 eggs, separated
1 1/4 c. sugar
1/4 c. soft butter
3 tbsp. frozen orange juice concentrate
1/4 c. flour
1/4 tsp. salt
2 1/2 c. rhubarb, cut in 1/2 inch pieces
1/3 c. chopped pecans

Line 9 inch pie pan with pastry, make high fluted rim. Beat egg whites until stiff, add 1/4 cup sugar gradually, beating well after each addition. Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture, stir well. Gently fold in meringue. Pour into pastry lined pan, sprinkle with nuts. Bake on bottom rack in 375 degree oven 15 minutes. Reduce heat to 325 degrees and bake 45 to 50 minutes more.