Rosy rhubarb sherbet
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Rosy rhubarb sherbet
  Rhubarb    Sherbet    Ice cream  
Last updated 6/12/2012 12:56:57 AM. Recipe ID 19324. Report a problem with this recipe.
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      Title: Rosy rhubarb sherbet
 Categories: Desserts, Ice cream, Fruits
      Yield: 1 servings
      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
  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.

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Recipe ID 19324 (Apr 03, 2005)

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