Rosy Rhubarb Sherbet

== Ingredients ==
* 4 cups rhubarb -- finely chopped
* 1 cup sugar
* 1 teaspoon grated orange peel
* ½ cup orange juice
* ½ cup corn syrup
* 2 egg whites
* 2 tablespoons sugar
* toasted coconut or nuts -- if desired
== Directions ==
# 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 loaf pan or freezer trays; freeze to slush consistency, about 1–2 hours.
# Beat egg whites until foamy; gradually add 2 tbsp sugar, beating continuously until stiff peaks form.
# Into large bowl, spoon partially frozen rhubarb mix; beat until light and fluffy.
# Fold in egg whites.
# Return to freezer container; cover with plastic wrap to prevent crystals from forming.
# Freeze until firm, about 3–4 hours, stirring occasionally.
# Allow to soften slightly; spoon into sherbet glasses.
# Garnish with toasted coconut or nuts.
Category:Coconut Recipes
Category:Egg white Recipes
Category:Nut Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Rhubarb dessert Recipes
Category:Sherbet Recipes