Rhubarb Sorbet
Grrrrrgh!
Course : Sherbet
From: HungryMonster.com
Serves: 8
 

Ingredients:

750 milliliter rhubarb
25 milliliter water
175 milliliter sugar
5 milliliter vanilla
3 drops Red food coloring
1 large egg white
 

Preparation:

Puree rhubarb with water. Add sugar and cook until rhubarb is tender (about 5 min), stirring frequently. Remove from heat; add vanilla and food coloring. Cool to room temperature. Beat egg white until stiff but not dry. Fold into rhubarb mixture. Pour into 2.5 L baking dish (23 cm square). Freeze until firm around edges (about 1 h). Turn into chilled bowl; beat until smooth. Freeze partially (about 1 h more); beat again. Freeze until firm (about 2 h more).