Rhubarb Sherbet

1. 1

   Wash rhubarb and cut into 1-inch pieces (approximately 6 cups). Combine rhubarb, sugar and water in saucepan.

2. 2

   Bring to boil, then cover and cook over low heat until soft, approximately 10 minutes.

3. 3

   Cool to lukewarm.

4. 4

   Puree cooled mixture in blender. Stir in corn syrup and pour into 3 ice cube trays.

5. 5

   Freeze until hard around edges but soft in center. Put frozen cubes in mixer bowl and mix quickly.

6. 6

   Whip cream until stiff.

7. 7

   Fold into rhubarb mix.

8. 8

   Whip egg whites until stiff.

9. 9

   Fold into rhubarb mix.

10. 10

    Add food coloring to mix to turn it pink.

11. 11

    Return mix to freezer and chill until firm.

12. 12

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.