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