2 c. finely chopped rhubarb
1 env. plain gelatin
4 eggs
2 tbsp. lemon juice
2 c. sugar
1/4 tsp. salt
1 baked pastry shell

Cook rhubarb and sugar 10 minutes. Add beaten egg yolks. Cook 5 minutes. Add gelatin. Cool until thick. Stir in stiffly beaten egg whites with 1 tablespoon sugar. Mix well. Pour into baked pastry shell and chill. Serve with whipped cream.