Orange Rhubarb Pie

Name: Orange Rhubarb Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6-8 servings.
Ingredients: 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

This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.

Ingredients

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

Directions

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.
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.
Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; 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.