Perfect for those hot Summer days, try the ridiculously yummy Rosy Rhubarb Sherbet! Ingredients:

• 4 Cups Organic Rhubarb; finely chopped
• 1 Cup sugar
• 1 tsp grated orange peel
• 1/2 Cup orange juice
• 1/2 Cup corn syrup
• 2 egg whites
• 1 Tbsp sugar
• Toasted coconut or organic nuts -if desired

Instructions:

1. In large saucepan, combine Organic Rhubarb and 1 Cup sugar, orange juice and corn syrup
2. Heat to boiling, stirring constantly
3. Reduce heat and cook until Organic Rhubarb is tender, about 10 minutes; then cool
4. Pour into loaf pan or freezer tray; 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 then fold in egg whites
7. Return to freezer container; cover with plastic wrap to prevent crystals from forming
8. Freeze until firm, about 3-4 hours, stirring ocassionally
9. Allow to soften slightly then spoon into sherbet glass and garnish with coconut or nut.

Serves 1