Rosy Rhubarb Sherbet
Rosy Rhubarb Sherbet
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:
- In large saucepan, combine Organic Rhubarb and 1 Cup sugar, orange juice and corn syrup
- Heat to boiling, stirring constantly
- Reduce heat and cook until Organic Rhubarb is tender, about 10 minutes; then cool
- Pour into loaf pan or freezer tray; freeze to slush consistency, about 1-2 hours
- Beat egg whites until foamy; gradually add 2 Tbsp sugar, beating continuously until stiff peaks form
- Into large bowl, spoon partially frozen Rhubarb mix; beat until light and fluffy then fold in egg whites
- Return to freezer container; cover with plastic wrap to prevent crystals from forming
- Freeze until firm, about 3-4 hours, stirring occasionally
- Allow to soften slightly then spoon into sherbet glass and garnish with coconut or nut.
Serves 1
