- 3 cups [750 mL] cleaned fresh rhubarb dices
- 1 1/4 cups [260 g] sugar
- 1 cup [250 mL] water
- 2 tablespoons [30 mL] lemon juice
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] red food coloring
- 2 egg whites
- 6 cups [1.5 L] whipping cream
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- Into a saucepan, mix together rhubarb dices, 3/4 cup [150 g] of the sugar and water.
- Cover and cook until tender, for approximately 10 to 15 minutes.
- Remove from heat and leave to cool slightly before mixing in lemon juice, salt and red food coloring.
- Pour into an 8-cup [2-L] metal tray.
- Freeze until firm.
- Break frozen mixture into chunks.
- Transfer into a chilled bowl.
- Using an electric mixer, beat mixture until smooth.
- Into a clean bowl, beat egg whites until soft peaks form.
- Slowly beat in remaining sugar, beating until stiff peaks form.
- Whip cream until stiff peaks form.
- Fold egg whites mixture and whipped cream into smooth rhubarb mixture.
- Freeze until firm.
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