Ingredients
-
3 c. diced fresh rhubarb
3/4 c. sugar
2 Tbsp. lemon juice
1/4 tsp. salt
2 egg whites
1 c. water
1 c. whipping cream
1/4 tsp. red food coloring
1/4 c. sugar
Preparation
-
In saucepan combine rhubarb, 3/4 cup sugar and water.
Cook covered for 10 to 15 minutes or until tender.
Cool slightly.
Add lemon juice, salt and coloring.
Pour into 8-cup freezer container.
Freeze firm.
Break into chunks.
Place in chilled bowl and beat smooth with electric beater.
Beat egg whites until soft peaks form.
Gradually add 1/2 cup sugar beating to stiff peaks.
Fold whipping cream into rhubarb mixture along with egg mixture.
Freeze firm.
Makes 1/2 gallon.
Leave a comment