Rhubarb Orange Cream Pie

• 1 (9 inch) unbaked pie crust
• 1/4 cup butter, softened
• 3 tablespoons orange juice
• 3 egg yolks
• 1 teaspoon strawberry flavored Jell-O(R) mix
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups diced rhubarb
• 3 egg whites
• 1/4 cup white sugar

1. Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
2. In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
3. In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

crust, butter, orange juice, egg yolks, strawberry flavored, white sugar, allpurpose, salt, rhubarb, egg whites, white sugar

Taken from www.allrecipes.com/recipe/12150/rhubarb-orange-cream-pie/ (may not work)