Rosy Rhubarb Sherbet
light corn syrup
or nuts, toasted, 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 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.