Rhubarb sherbet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced rhubarb |
| 2 | teaspoons | Gelatin |
| ⅓ | cup | Orange marmalade |
| ½ | cup | Sugar |
| 1 | Egg white | |
| 1¼ | cup | Water |
| Few grains salt | ||
Directions
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.