Pastry for 9" shell
3 eggs, separated
1 1/4 c. sugar
1/4 c. soft butter
3 tbsp. frozen orange juice concentrate
1/4 c. flour
1/4 tsp. salt
2 1/2 c. rhubarb, cut into 1/2" pieces or smaller
1/3 c. chopped pecans or walnuts

Line pie plate with rich pastry, making a high rim. Beat whites until stiff, add 1/4 cup sugar, beating well as added. Add butter and juice to yolks, beat thoroughly. Add remaining sugar, flour, salt and beat well. Add rhubarb to yolk mixture, stir well. Gently fold in meringue and pour into unbaked pastry. Sprinkle top with nuts. Bake on lower rack at 375 degrees for 15 minutes. Reduce heat to 325 degrees and continue to bake about 45 minutes longer. A double recipes makes 3 pies.