This Rhubarb Orange Sherbet Recipe is made without an Ice Cream Maker.
Why not treat your family with this refreshing dessert or snack, the perfect summer treat!
4 cups chopped rhubarb (about 1/2" - 1" size pieces)
1 cup granulated sugar plus 2 tbsp. sugar
1 tsp. grated orange peel
1/2 cup orange juice
1/2 cup corn syrup
2 egg whites
nuts of your choice for garnish, optional
In a large pan, combine the chopped rhubarb, 1 cup sugar, orange peel, and the corn syrup.
Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking and burning.
When mixture has come to a boil, reduce heat to low (maintain a simmer), and cook rhubarb until tender, about 10 minutes.
Allow the mixture to cool.
Pour mixture into a baking loaf (bread) pan and freeze until slushy consistency is reached (about 1 - 2 hours).
Beat the egg whites until foamy, gradually adding the 2 tbsp. sugar, continuing to beat until stiff peaks form.
Spoon the partially frozen rhubarb mixture (slushy) into a large size mixing bowl, and beat until light and fluffy.
Fold in the egg whites.
Return the mixture to the loaf pan and cover with plastic wrap to prevent ice crystals from forming, and return to the freezer.
Freeze until mixture is firm, about 3 1 /2 - 4 hours, removing the mixture from the freezer occasionally to stir it.
Remove the rhubarb orange sherbet from the freezer about 10 minutes before serving time to allow it to soften slightly.
Spoon sherbet into glasses, and garnish with nuts, if desired.
If you are interested in making a rhubarb ice cream recipe,
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