A recipe for Rosy Rhubarb Sherbet. Follow the simple recipe instructions for Rosy Rhubarb Sherbet shared by other home cooking experts.
Ingredients
4 c. Rhubarb; finely chopped1 c. Sugar
1 Tsp. Grated orange peel
1/2 c. Orange juice
1/2 c. Corn syrup
2 Egg whites
2 Tbs. 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 loaf pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbs sugar, beating continuously until stiff peaks form. Into large bowl, spoon partially frozen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freeze until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.
