1 (9 inch) baked pie shell
2 1/2 c. sliced rhubarb
3/4 c. sugar
1 env. gelatin
1/4 c. cold water
3 eggs, separated
1/4 c. lemon juice
1/4 tsp. salt
1/3 c. sugar

Place rhubarb in saucepan and cover with 3/4 cup sugar and let stand 10 minutes. Then simmer over low heat until well done. Soften gelatin in cold water. Beat egg yolks slightly with lemon juice, salt and 1/3 cup sugar. Pour in double boiler and cook over hot water until thick. Stir and mix in softened gelatin and cooked rhubarb.

Cool until slightly thickened. Beat egg whites until stiff. Beat in 4 tablespoons sugar. Fold into chilled rhubarb and turn into 9 inch baked shell and chill until firm overnight. Garnish with whipped cream.