*  Exported from  MasterCook  *

                           Rosy Rhubarb Sherbet

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream                        Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          rhubarb -- finely chopped
   1      cup           sugar
   1      teaspoon      grated orange peel
     1/2  cup           orange juice
     1/2  cup           corn syrup
   2                    egg whites
   2      tablespoons   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.

 




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