Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
      4 c  Rhubarb; finely chopped             2    Egg whites 
      1 c  Sugar                               2 tb Sugar 
      1 ts Grated orange peel                       Toasted coconut or nuts, 
    1/2 c  Orange juice                             - if desired 
    1/2 c  Corn syrup                      
  
  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.