Rhubarb Sherbet
- 2 lb. fresh rhubarb
- 2 1/4 c. sugar
- 1/2 c. water
- 1 Tbsp. light corn syrup
- 1 c. heavy cream
- 2 egg whites
- red food coloring
- Wash rhubarb and cut into 1-inch pieces (approximately 6 cups). Combine rhubarb, sugar and water in saucepan.
- Bring to boil, then cover and cook over low heat until soft, approximately 10 minutes.
- Cool to lukewarm.
- Puree cooled mixture in blender. Stir in corn syrup and pour into 3 ice cube trays.
- Freeze until hard around edges but soft in center. Put frozen cubes in mixer bowl and mix quickly.
- Whip cream until stiff.
- Fold into rhubarb mix.
- Whip egg whites until stiff.
- Fold into rhubarb mix.
- Add food coloring to mix to turn it pink.
- Return mix to freezer and chill until firm.
- Serve and enjoy!
fresh rhubarb, sugar, water, light corn syrup, heavy cream, egg whites, red food coloring
Taken from www.cookbooks.com/Recipe-Details.aspx?id=405633 (may not work)