Orange Rhubarb Pie

• 1-1/4 cups sugar, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons orange juice concentrate
• 1/4 cup butter, melted
• 3 eggs, separated
• 2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces)
• 1 unbaked pie shell (9 inches)
• 1/3 cup chopped walnuts

1. In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb.
2. In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture.
3. Pour into pie shell. top with nuts. Bake at 375u0b0 for 15 minutes. Reduce heat to 325u0b0; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

sugar, allpurpose, salt, orange juice concentrate, butter, eggs, frozen rhubarb, unbaked pie shell, walnuts

Taken from www.tasteofhome.com/recipes/orange-rhubarb-pie/ (may not work)