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    Rhubarb Sherbert


    Source of Recipe


    Friends
    2 cups diced rhubarb [about 4 stalks]
    1/4 cup sugar
    1/4 cup water

    Cook covered over medium heat about 20 minutes until rhubarb is tender, let cool

    1 thin skinned small orange, cut into chunks[ leave skin on] process to a coarse pulp with a steel blade. Mix with cooled rhubarb. Add:

    1/8 tsp almond extract

    Process in an ice cream machine according to directions
    OR
    transfer mixture to a metal ice cube tray and freeze, occasionally braking up large chunks of crystals, process a few seconds and store in a covered container. This only serves two but is easily doubled and keeps well frozen for about a week..

 

 

 


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