Instructions: Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb is tender. Soften gelatin in 1/4 cup water. Add to rhubarb. Stir until dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended.

Partially freeze. Fold in stiffly beaten egg white. Continue freezing until firm. 6 servings. Anna Davis, Ravenswood, W.V.

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