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Rhubarb Sorbet


Course : Sherbet
Serves: 8
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Ingredients:


750 milliliter rhubarb cut in 5 cm pieces OR 1 package (600 g) frozen, thawed

25 milliliter water

175 milliliter sugar

5 milliliter vanilla

3 drops Red food coloring (optional)

1 large egg white
 

Preparation / Directions:


Puree rhubarb with water. Add sugar and cook until rhubarb is tender (about 5 min), 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).

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