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Rosy Rhubarb Sherbet

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      Title: ROSY RHUBARB SHERBET
 Categories: Ice cream, Fruits
      Yield: 1 Servings
 
      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, 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.
 
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