Search
by Ingredient

Rosy Rhubarb Sherbet

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by dapinniger

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

5 hrs

Ingredients

4 946
CUPS ML RHUBARB
finely chopped *
1 237
CUP ML SUGAR
1 5
TEASPOON ML ORANGE ZEST
grated
½ 118
CUP ML ORANGE JUICE
½ 118
2 2
EACH EACH EGG WHITES *
2 3E+1
TABLESPOONS ML SUGAR
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 397 11% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

    Email this recipe