Rhubarb Orange Cream Pie - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.