Instructions: Combine crumbs, 1/4 cup sugar and butter in a medium bowl, blending well. Press firmly and evenly onto the bottom and side of a 9 inch pie plate.

Combine rhubarb, 1 cup sugar and water in medium saucepan. Cook over medium heat, stirring often, about 10 minutes or until tender. Beat egg yolks in a small bowl until frothy. Gradually add a small amount of the rhubarb mixture to beaten yolks; blend well and return to saucepan.

Cook over medium heat, stirring constantly for 2 minutes.

Sprinkle gelatin over orange juice in a cup. Let stand 5 minutes.

Stir into hot rhubarb mixture until dissolved. Chill until mixture mounds slightly when dropped from a spoon.

Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until meringue forms soft peaks. Fold into chilled rhubarb mixture.

Beat 1/2 cup of the heavy cream until stiff; fold into rhubarb mixture. Turn into prepared crust. Chill in refrigerator for several hours or until firm.

Beat remaining 1/2 cup of heavy cream until stiff. Pipe rosettes of heavy cream around outer edge of pie.

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