Rhubarb Orange Pie - cooking recipe

Ingredients

3 eggs, separated
1 1/4 c. sugar
1/4 c. soft oleo
3 Tbsp. frozen orange juice concentrate
1/4 c. flour
1/4 tsp. salt
2 1/2 c. rhubarb, cut in 1/2-inch pieces
1/3 c. pecans

Preparation

Line pie plate.
Beat egg whites stiff.
Add 1/4 cup sugar, butter and juice to egg yolks; beat thoroughly.
Add remaining sugar, flour and salt; beat well.
Add rhubarb to yolk mixture and stir well.
Gently fold in meringue.
Pour into pastry shell; sprinkle top with pecans.
Bake on bottom rack at 375\u00b0 for 15 minutes, then reduce heat to 325\u00b0 for 45 minutes more.