Rosy Rhubarb Sherbet

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  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 loaf pan or freezer trays; freeze to slush consistency, about 1–2 hours.
  5. Beat egg whites until foamy; gradually add 2 tbsp sugar, beating continuously until stiff peaks form.
  6. Into large bowl, spoon partially frozen 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. Freeze until firm, about 3–4 hours, stirring occasionally.
  10. Allow to soften slightly; spoon into sherbet glasses.
  11. Garnish with toasted coconut or nuts.