|2 cups||Diced rhubarb|
|⅓ cup||Orange marmalade|
|Few grains salt|
Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb is tender. Soften gelatin in ¼ cup water. Add to rhubarb.
Stir until dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended. Partially freeze. Fold in stiffly beaten egg white. Continue freezing until firm. 6 servings. Anna Davis, Ravenswood, W.V.
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