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lg = large med = medium sm = small oz = ounce tsp = teaspoon tbsp =tablespoon pkg = package(s) env = envelope lb = pound
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Steam rhubarb in double boiler until tender. Add 2/3 cups sugar when nearly done, cool. Dissolve gelatin in boiling water, add salt. Beat egg yolks with 1/4 cup sugar, add hot gelatin mixture slowly; stir constantly. Add rhubarb, chill until thickens. Beat egg whites stiff, add 1/4 cup sugar. Fold into gelatin mixture. Pour into baked shell. Chill.
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