3 c. (1 lb.) fresh rhubarb
1 pkg. strawberry gelatin
1/4 tsp. salt
1/2 c. sugar
2/3 c. sugar
1 c. boiling water
4 eggs

Steam rhubarb in double boiler until tender. Add 2/3 cups sugar when nearly done, cool. Dissolve gelatin in boiling water, add salt. Beat egg yolks with 1/4 cup sugar, add hot gelatin mixture slowly; stir constantly. Add rhubarb, chill until thickens. Beat egg whites stiff, add 1/4 cup sugar. Fold into gelatin mixture. Pour into baked shell. Chill.