1 Cup sugar
1 3-oz. Pkg. of Strawberry Jell-O
2 egg whites
1 baked pie shell
Cool Whip
Mix the hot rhubarb with the sugar, and Jell-O, and place in refrigerator. When the mixture starts to gel, fold in 2 stiffly beaten egg whites.
Pour into baked pie shell, and refrigerate. When ready to serve, top with whipped cream.
*Place 3-4 Cups of chopped, raw rhubarb in a pan, over medium heat, with just enough water in the bottom of the pan to keep it from burning. Cook, stirring occasionally, until the rhubarb has cooked down and has a sauce consistency.
