Rhubarb Sherbet
Source of Recipe
from aboutcom
Rhubarb Sherbet
4 cups finely chopped rhubarb
1 cup sugar
1 teaspoon grated orange peel
1/2 cup orange juice
1/2 cup corn syrup
2 egg whites
2 tablespoons sugar
toasted coconut or nuts, optional
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 Tbls 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.
Serves 4.
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