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Rosy Rhubarb Sherbert

List of Ingredients




ROSY RHUBARB SHERBET

4 cup rhubarb; finely chopped
1 cup sugar
1 tsp. grated orange peel
1/2 cup orange juice
1/2 cup corn syrup
2 egg whites
2 tbsp. 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 loaf pan or freezer trays; freeze to
slush consistency, about 1-2 hours.
Beat egg whites until foamy; gradually add 2 tbsp.
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.



Recipe