Rosy Rhubarb Sherbet

Rosy Rhubarb Sherbet

Rosy Rhubarb Sherbet

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


  • 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


  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

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