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Rosy rhubarb sherbet
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| Artist: |
_ |
| Categories: |
Desserts, Fruits, Ice Cream & Sherbet, Sherbet |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Rhubarb, finely chopped | | 1
| cup | Sugar | | 1
| tsp | Grated orange peel | | 1/2
| cup | Orange juice | | 1/2
| cup | Corn syrup | | 2
| | Egg whites | | 2
| tbsp | Sugar | | | Toasted coconut or nuts | | | - if desired |
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Procedures:
| 1 | In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. | | 2 | Heat to boiling, stirring constantly. | | 3 | Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. | | 4 | Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. | | 5 | Beat egg whites until foamy; gradually add 2 tbls sugar, beating continously until stiff peaks form. | | 6 | Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. | | 7 | Fold in egg whites. | | 8 | Return to freezer container; cover with plastic wrap to prevent crystals from forming. | | 9 | Freese until firm, about 3-4 hours, stirring occasionally. | | 10 | Allow to soften slightly; spoon into sherbet glasses. | | 11 | Garnish with toasted coconut or nuts |
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