1 c. sugar
3 tbsp. flour
3 egg yolks
3 tbsp. orange juice concentrate
3 egg whites
1/3 c. sugar
2 tbsp. butter, softened
3 c. fresh rhubarb, cut in 1/2 inch pieces

Combine 1 cup sugar, flour, and 1/4 teaspoon salt. Add egg yolks, juice concentrate, and butter. Beat smooth. Stir in rhubarb. Beat egg whites to sot peaks. Gradually add 1/3 cup sugar, beating to stiff peaks. Gently fold whites into rhubarb mixture. Pour into pastry shell. Bake in 325 degrees for 55 minutes.