Title: Rosy Rhubarb Sherbet
Categories: Dessert Icecream Fruit
Yield: 1 Servings
| 4 | c | Rhubarb; finely chopped |
| 1 | c | Sugar |
| 1 | ts | Grated orange peel |
| 1/2 | c | Orange juice |
| 1/2 | c | Corn syrup |
| 2 | | Egg whites |
| 2 | tb | Sugar |
| | | Toasted coconut or nuts, if desired |
In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or
freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg
whites until foamy; gradually add 2 Tbls sugar, beating continously until
stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat
until light and fluffy. Fold in egg whites. Return to freezer container;
cover with plastic wrap to prevent crystals from forming. Freese until
firm, about 3-4 hours, stirring occasionally. Allow to soften slightly;
spoon into sherbet glasses. Garnish with toasted coconut or nuts.