*  Exported from  MasterCook II  *
 
                            Rosy Rhubarb Sherbet
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          Rhubarb -- finely chopped
    1      cup           Sugar
    1      teaspoon      Grated orange peel
      1/2  cup           Orange juice
      1/2  cup           Corn syrup
    2                    Egg whites
    2      tablespoons   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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