Preparation:
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 1-2 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 3-4 hours, stirring occasionally. Allow to soften slightly, spoon into sherbet glasses. Garnish with toasted coconut or nuts. |
