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Rosy Rhubarb Sherbet

A home-style Rosy Rhubarb Sherbet made with Sugar and Orange Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly.

2. 2

   Reduce heat and cook until rhubarb is tender, about 10 minutes; cool.

3. 3

   Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours.

4. 4

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

5. 5

   Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy.

6. 6

   Fold in egg whites.

7. 7

   Return to freezer container; cover with plastic wrap to prevent crystals from forming.

8. 8

   Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.