3 c. diced rhubarb
1 1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt
1 tbsp. lemon or orange juice
2 eggs, separated
Pastry for 1 (9 inch) pie

Cut rhubarb in 1/4 inch pieces. Combine sugar and flour. Add egg yolks and lemon juice. Mix. Add rhubarb. If necessary add water to make mixture just moist. Fold in stiffly beaten egg whites. Pour in pastry shell. Bake at 425 degrees for 10 minutes, then 325 degrees for 30 additional minutes.