Free Recipe Rosy Rhubarb Sherbet

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Rosy Rhubarb Sherbet Recipe

4 c Rhubarb; finely chopped
1 c Sugar
1 ts Grated orange peel
1/2 c Orange juice
1/2 c Corn syrup
2 Egg whites
2 tb Sugar
Toasted coconut or nuts,
– if desired

Rosy Rhubarb Sherbet Preparation

In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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