Ingredients Jump to Instructions ↓

  1. 4 c Rhubarb; finely chopped

  2. 1 c Sugar

  3. 1 ts Grated orange peel

  4. 1/2 c Orange juice

  5. 1/2 c Corn syrup

  6. 2 Egg whites

  7. 2 tb Sugar

  8. 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

  9. 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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