Recipe - Rhubarb Sherbet

2 cup Diced rhubarb
2 teaspoon Gelatin
1/3 cup Orange marmalade
One half cup Sugar
1 Egg white
1 One fourth cup Water
Few grains salt

Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb
is tender. Soften gelatin in One fourth cup water. Add to rhubarb. Stir until
dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended.
Partially freeze. Fold in stiffly beaten egg white. Continue freezing
until firm. 6 servings. Anna Davis, Ravenswood, W.V.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini