Name: Rosy Rhubarb Sherbet
Ingredients: 4 c Rhubarb; finely chopped; 1 c Sugar; 1 ts Grated orange peel; 1/2 c Orange juice; 1/2 c Corn syrup; 2 Egg whites; 2 tb Sugar; Toasted coconut or nuts, if desired

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs, Grains	Lao	Ice cream, Fruits	1	Servings

INGREDIENTS

4	c	Rhubarb; finely chopped
1	c	Sugar
1	ts	Grated orange peel
1/2	c	Orange juice
1/2	c	Corn syrup
2		Egg whites
2	tb	Sugar
		Toasted coconut or nuts, if desired

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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