Rosy rhubarb sherbet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Rhubarb; finely chopped |
| 1 | cup | Sugar |
| 1 | teaspoon | Grated orange peel |
| ½ | cup | Orange juice |
| ½ | cup | Corn syrup |
| 2 | Egg whites | |
| 2 | tablespoons | Sugar |
| Toasted coconut or nuts, if desired | ||
Directions
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.