| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts, 1941 | 6 | Servings | |
INGREDIENTS
| 2 | c | Diced rhubarb |
| 2 | ts | Gelatin |
| 1/3 | c | Orange marmalade |
| 1/2 | c | Sugar |
| 1 | Egg white | |
| 1 1/4 | c | Water |
| Few grains salt |
INSTRUCTIONS
Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb is tender. Soften gelatin in 1/4 cup water. Add to rhubarb. Stir until dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended. Partially freeze. Fold in stiffly beaten egg white. Continue freezing until firm. 6 servings. Anna Davis, Ravenswood, W.V. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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