Rosy Rhubarb Sherbet
Yield
4 servingsPrep
15 minCook
10 minReady
5 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
finely chopped |
*
|
| 237 | ml |
sugar
|
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
orange juice
|
|
| 118 | ml |
light corn syrup
|
|
| 2 | each |
egg whites
|
*
|
| 3E+1 | ml |
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.
