Rosy Rhubarb Sherbet

Servings: 1
Ingredients:

4 c  Rhubarb; finely chopped             2    Egg whites
1 c  Sugar                               2 tb Sugar
1 ts Grated orange peel                       Toasted coconut or nuts,
1/2 c  Orange juice                             - if desired
1/2 c  Corn syrup

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 laof pan or
freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg
whites until foamy; gradually add 2 Tbls sugar, beating continously until
stiff peaks form. Into large bowl, spoon partialyy 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. Freese until
firm, about 3-4 hours, stirring occasionally. Allow to soften slightly;
spoon into sherbet glasses. Garnish with toasted coconut or nuts.