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Orange Rhubarb Pie (South Winner)




Source of Recipe


Posted by Wanderer. Source: “A Taste Of The Country Regional Contest,” Mrs. M. E. Kaufman, Haines City, Florida; Country Magazine, June-July 1995.


Recipe Introduction


“This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.”
Yield: 6-8 servings



List of 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 or margarine, melted
3 eggs, separated
2-1/2 cups diced rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
1/3 cup chopped walnuts

Recipe



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. Add rhubarb. In a mixing bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Top with nuts. Bake at 375F for 15 minutes. Reduce heat to 325F; bake for 40 minutes or until golden. If needed, cover pie loosely with foil during the last 10 minutes to prevent excess browning. Cool on a wire rack. Store in the refrigerator.