Rhubarb Sorbet

== Description ==
Makes 8 servings (125 ml each).
== Ingredients ==
* 750 ml rhubarb, cut in 5 cm pieces or 1 package (600 g) frozen, thawed
* 25 ml water
* 175 ml sugar
* 5 ml vanilla
* red food coloring (optional)
* 1 egg white
== Directions ==
# Puree rhubarb with water.
# Add sugar and cook until rhubarb is tender (about 5 minutes), stirring frequently.
# Remove from heat; add vanilla and food coloring.
# Cool to room temperature.
# Beat egg white until stiff but not dry.
# Fold into rhubarb mixture.
# Pour into 2.5 l baking dish (23 cm square).
# Freeze until firm around edges (about 1 h).
# Turn into chilled bowl; beat until smooth.
# Freeze partially (about 1 h more); beat again.
# Freeze until firm (about 2 h more).
Category:Egg white Recipes
Category:Rhubarb dessert Recipes
Category:Sorbet Recipes