ROSY RHUBARB SHERBET

      Title: ROSY RHUBARB SHERBET
  Categories: Ice cream, Fruits
       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.
[ add our full cookbook to your website ] [ Search The Cookbook ]