Rosy Rhubarb Sherbet

Ingredients

• 4 cups rhubarb -- finely chopped
• 1 cup sugar
• 1 teaspoon grated orange peel
• ½ cup orange juice
• ½ cup corn syrup
• 2 egg whites
• 2 tablespoons sugar
• toasted coconut or nuts -- if desired

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 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.