*  Exported from  MasterCook  *
                               RHUBARB SORBET
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Rhubarb (trimmed weight)
    4       tb           Honey
    1                    Orange (zest only)
    2                    Egg whites
   Prepare and cook the rhubarb at least a day ahead of
   serving the sorbet. Wipe and trim the fruit, then
   slice it quite thinly into a flameproof casserole.
   Sprinke the finely grated orange zest over it and
   drizzle on 2 tablespoons of the honey.  Cover and
   leave in a cool place for 2 hours or more until the
   sweetener has drawn out some of the rhubarb juices;
   this liquid will prevent sticking during cooking.
       Cook the rhubarb in the covered dish until
   perfectly tender - I think this is best done in a low
   oven but you can use a very gentle flame on top of the
   stove if you prefer.  Let the cooked rhubarb cool
   slightly, then add the remaining 2 tablespoons honey
   and whizz to a very smooth puree in a food-processor.
       When the puree is quite cold, freeze it in a
   chilled loaf tin, or other suitable container, until
   firm round the edges.  Beat the half-frozen sorbet
   until slushly.  Whisk the egg whites and fold them in
   so the mixture looks like a pale pink snow.  Cover and
   freeze until solid. Beat to break up ice crystals and
   to increase bulk, then freeze the sorbet again until
   you are ready to serve it.  Shortbread fingers make a
   good crunchy accompaniment.
   Source: Philippa Davenport in “Country Living”
   (British), May 1987. Typed for you by Karen Mintzias
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