Rhubarb Orange Cream Pie

Diced, fresh rhubarb is folded into a delicious concoction of strawberry gelatin, orange juice concentrate, egg yolks, butter, sugar and flour. A sweetened meringue is carefully folded into that, and then the filling is spooned into a prepared crust and baked. Garnish this lovely pie with twists of orange rind and dollops of whipped cream.

• Calories: 382 Calories

Ingredients

• 1 cup white sugar
• ¼ teaspoon salt
• ¼ cup white sugar
• 3 egg yolks
• 3 egg whites
• 3 tablespoons orange juice
• ¼ cup all-purpose flour
• ¼ cup butter, softened
• 1 (9 inch) unbaked pie crust
• 1 teaspoon strawberry flavored Jell-O® mix
• 3 cups diced rhubarb

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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