1 c. sugar
3 tbsp. flour
3 egg yolks
3 tbsp. frozen orange juice concentrate
2 tsp. butter
3 c. rhubarb
3 egg whites
1 (9") unbaked pastry shell
1/3 c. chopped pecans

Combine sugar, flour and salt. Add egg yolks, juice concentrate and butter. Beat smooth with rotary beater. Stir in rhubarb. Beat egg whites to soft peaks. Gradually add the 1/3 cup sugar, beating to stiff peaks. Gently fold whites into rhubarb mixture. Pour into pastry shell, sprinkle with nuts. Bake in 325 degree oven for 55 minutes.