3 eggs, separated
1/4 c. soft butter
1/4 c. flour
1 1/4 c. sugar
3 tbsp. orange juice
1/4 tsp. salt
2 1/2 c. rhubarb, cut in 1/2 inch pieces
1/3 c. chopped pecans

Beat egg whites until stiff, add 1/4 cup sugar gradually, beating well after each addition. Add butter and juice to egg yolks, beat thoroughly. Add remaining 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture. Fold in meringue. Pour into pie shell, sprinkle with nuts. Bake at 375 degrees for 15 minutes and at 325 degrees for 45 minutes.