RHUBARB CHIFFON PIE

*HOLIDAY COLLECTION-  2 1/2 cups sliced rhubarb 3/4 cup sugar 1 envelope unflavored gelatin 1/4 cup cold water 3 egg yolks 1/4 cup lemon juice 1/4 teaspoon salt 1/3 cup sugar 3 egg whites 6 TB sugar 1 9-inch baked pie shell. Combine rhubarb and 3/4 cup sugar in saucepan; cook slowly,stirring occassionally,until rhubarb becomes pulpy. Soften gelatin in cold water. In small pan, beat egg yolks slightly with lemon juice, salt and 1/3 cup sugar. Cook, stirring frequently, over very low heat until mixture thickens. Mix with rhubarb; stir in softened gelatin; cool until slightly thickened. Beat egg whites until foamy. Add 6 TB sugar gradually while beating to stiff peaks. Fold into chilled rhubarb mixture. Turn into baked pie shell and chill until firm. Garnish with whipped cream,if desired. (Source: Dorothy Dean)