Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Rhubarb; finely chopped
1 c Sugar
1 ts Grated orange peel
1/2 c Orange juice
1/2 c Corn syrup
2 Egg whites
2 tb 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 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.

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