Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Rhubarb | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups Rhubarb -- finely chopped
- 1 cup Sugar
- 1 teaspoon Grated orange peel
- 1/2 cup Orange juice
- 1/2 cup Corn syrup
- 2 Egg whites
- 2 tablespoons Sugar
- Toasted coconut or nuts -- if desired
Directions
In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup.
Heat to boiling, stirring constantly.
Reduce heat and cook until rhubarb is tender, about 10 minutes; cool.
Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours.
Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form.
Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy.
Fold in egg whites.
Return to freezer container; cover with plastic wrap to prevent crystals from forming.
Freese until firm, about 3-4 hours, stirring occasionally.
Allow to soften slightly; spoon into sherbet glasses.
Garnish with toasted coconut or nuts.
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes