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

1. Wash rhubarb and cut into 1-inch pieces (approximately 6 cups). Combine rhubarb, sugar and water in saucepan.
2. Bring to boil, then cover and cook over low heat until soft, approximately 10 minutes.
3. Cool to lukewarm.
4. Puree cooled mixture in blender. Stir in corn syrup and pour into 3 ice cube trays.
5. Freeze until hard around edges but soft in center. Put frozen cubes in mixer bowl and mix quickly.
6. Whip cream until stiff.
7. Fold into rhubarb mix.
8. Whip egg whites until stiff.
9. Fold into rhubarb mix.
10. Add food coloring to mix to turn it pink.
11. Return mix to freezer and chill until firm.
12. 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)