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Sherbet: Rhubarb Sherbet

Source of Recipe

www.idunno4recipes.com


List of Ingredients

4 cups rhubarb, finely chopped
1 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1/2 cup corn syrup
2 egg whites
2 tablespoons sugar


Recipe

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 loaf pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 T sugar, beating continuously until stiff peaks form. Into large bowl, spoon partially frozen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freeze until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.