COLUMNS
3 Eggs, separated
1-1/4 Cups Sugar-divided
1/4 cup Margarine, softened
3 Tbsp Frozen Orange Juice concentrate, thawed
1/4 Cup Flour
1/4 tsp Salt
3 Cups diced fresh Rhubarb
1/3 Cup Chopped Pecans
Frozen or prepared Pie Crusts for 1-10 inch deep dish pie or two 8 inch pies
Preheat oven to 375 degrees. Place pie crusts in a pie plate and set aside. Beat egg yolks in a mixing bowl and blend in 1-Cup of Sugar, Orange Juice concentrate, flour, salt and softened margarine. Stir in chopped Rhubarb. In a separate bowl, beat egg whites gradually adding remaining 1/4 Cup sugar until whites form stiff peaks. Fold stiff egg whites into rhubarb mixture and pour into 1-10 inch or 2-8 inch prepared crusts. Sprinkle with pecans and bake on the lowest rack in the oven at 375 degrees for fifteen minutes. Reduce oven heat to 325 degrees and bake for an additional 40 minutes.
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