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Rosy Rhubarb Sherbet

 

23

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

5

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

4 cups rhubarb
finely chopped
*
1 cup sugar
1 teaspoon orange zest
grated
½ cup orange juice
½ cup light corn syrup
2 each egg whites
*
2 tablespoons sugar
1 x coconut
or nuts, toasted, if desired
*

Directions

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 loaf pan or freezer trays; freeze to slush consistency, about 1 to 2 hours.

Beat egg whites until foamy; gradually add 2 tablespoons sugar, beating continously until stiff peaks form.

Into large bowl, spoon partially 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.

Freeze until firm, about 3 to 4 hours, stirring occasionally.

Allow to soften slightly; spoon into sherbet glasses.

Garnish with toasted coconut or nuts.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 39711% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 18%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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