Rhubarb sherbet

Yield: 6 Servings

Measure Ingredient
2 cups Diced rhubarb
2 teaspoons Gelatin
⅓ cup Orange marmalade
½ cup Sugar
1 \N Egg white
1¼ cup Water
\N \N 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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