🫙 From the Spice Rack
Rosy Rhubarb Sherbet
4 c Rhubarb; finely chopped 1 c Sugar 1 ts Grated orange peel 1/2 c Orange juice 1/2 c Corn syrup 2 Egg whites 2 tb Sugar Toasted coconut or nuts, - if desired In large saucepan, c...
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Ingredients7 items
Ingredients
- 4cup rhubarb; finely chopped
- 1cup sugar
- 1tsp grated orange peel
- 1/2cup orange juice
- 1/2cup corn syrup
- 2egg whites
- 2tbsp sugar
Directions
- 1
4 c Rhubarb
- 2
finely chopped 1 c Sugar 1 ts Grated orange peel 1/2 c Orange juice 1/2 c Corn syrup 2 Egg whites 2 tb Sugar Toasted coconut or nuts, - if d
- 3
Heat to boiling, stirring constantly
- 4
Reduce heat and cook until rhubarb is tender, about 10 minutes
- 5
Pour into laof pan or freezer trays
- 6
freeze to slush consistency, about 1-2 hours
- 7
Beat egg whites until foamy
- 8
gradually add 2 Tbls sugar, beating continously until stiff peaks form