3 eggs, separated
1 1/4 c. sugar
1/4 c. soft butter
3 tbsp. frozen orange juice concentrate
1/3 c. chopped pecans
1/2 c. flour
1/2 tsp. salt (opt.)
2 1/2 c. rhubarb (1/2 inch pieces)

Line pie pan with pastry, making high fluted edge. Beat egg whites until stiff; add 1/4 cup of the sugar gradually, beating well after each addition.

Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture. Fold in egg whites and pour into pastry lined pan; sprinkle with nuts.

Bake on bottom rack at 375 degrees for 15 minutes. Reduce heat to 325 degrees and bake 50 to 60 minutes more. It puffs up while baking and will be quite brown.