Rhubarb Orange Custard Pie

3 eggs, separated 1 1/4 cup sugar 1/4 cup butter 3 Tbsp Orange Juice concentrate 1/4 cup flour 1/4 tsp salt 2 1/2 cup Rhubarb 1/3 cup chopped pecans

Beat egg whites til stiff, add 1/4 cup sugar. Set aside.

Beat butter, OJ, Egg yolks thoroughly. Add 1 cup sugar, flour, and salt. Beat. Stir in Rhubarb. Fold in egg white. Put in a high 9" crust. Cover top with pecans. Bake @ 400 Deg Farenheit 45 min. (Put a piece of tin foil over it after 5 min. or the top will burn)

Pie crust (Makes 3 single crusts)

2 3/4 cup flour 1/2 cup lard 1/4 cup butter 1 tsp salt 1/3 cup milk

Cut all but milk together with knives, pastry blender or food processor. Do not knead or it will be tough. Add milk, mix lightly. This crust is very tender and you will have to roll it out between sheets of waxed paper or parchment. Patch any holes. I have never tasted better.