Rhubarb Orange Cream Pie

Ingredients

• 0.3 cup butter softened
• 3  egg whites 
• 3  egg yolks 
• 0.3 cup flour all-purpose
• 3 tablespoons orange juice 
• 3 cups rhubarb diced
• 0.3 teaspoon salt 
• 1 teaspoon strawberry jell-o® mix flavored
• 1 9-inch unbaked pie crust ()
• 0.3 cup sugar white

Equipment

• bowl
• oven
• pie form

Directions

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.
3. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
4. In another bowl, beat egg whites until stiff.
5. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture.
6. Pour filling into pastry shell.
7. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.