Recipe - Rosy Rhubarb Sherbet

4 cup Rhubarb; finely chopped
1 cup Sugar
1 teaspoon Grated orange peel
One half cup Orange juice
One half cup Corn syrup
2 Egg whites
2 tablespoon 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 12 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 34 hours, stirring occasionally. Allow to soften slightly;
spoon into sherbet glasses. Garnish with toasted coconut or nuts.

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