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Rhubarb Sorbet

1 lb. fresh rhubarb, cut in 1 inch pieces (3 c.)
or 1 (16 oz.) pkg. frozen cut rhubarb, thawed
2 to 3 tbsp. water
3/4 c. sugar (or to taste)
1 tsp. vanilla
2 to 3 drops red food coloring (optional)
1 egg white
In blender or food processor, puree rhubarb with water. Transfer to medium saucepan. Add sugar. Cook over medium heat 5 minutes, stirring often. Remove from heat; stir in vanilla and food coloring. Cool to room temperature. Meanwhile, beat egg white until stiff but not dry. Fold into rhubarb mixture until well blended. Pour into shallow metal pan or ice cube tray; freeze about 1 hour or until firm around edges. Turn into chilled bowl; beat until smooth. Freeze partially; beat again.
Freeze about 2 hours or until firm.
Makes 8 servings

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