1 env. Knox gelatin (strawberry)
1/4 c. water (hot)
3 c. diced rhubarb
1/3 c. sugar
1/2 tsp. salt
1/2 c. water
2 egg yolks
2 egg whites
1/2 c. heavy cream
1 prepared pie shell

Combine gelatin and water and stir until dissolves. Cook rhubarb mixture, covered, over low heat until rhubarb is tender. Add gelatin mixture, stir to dissolve.

Beat 2 egg yolks slightly. Stir a little of hot rhubarb into eggs return to rhubarb mixture. Cook 1 minute. Chill until slightly thickened. Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar and beat until stiff. Fold egg whites and 1/2 cup heavy cream, whipped into rhubarb mixture. Pour into prepared shell. Refrigerate until firm.