Rhubarb Sorbet

Ingredients

 * 750.00 mL rhubarb, cut in 5 cm pieces OR
 * 1 package (600 g) frozen, thawed
 * 25.00 mL water
 * 175.00 mL Sugar
 * 5.00 mL vanilla
 * Red food coloring (optional)
 * 1.00 egg white

Directions

 * 1) Puree rhubarb with water.
 * 2) Add Sugar and cook until rhubarb is tender (about 5 min), stirring frequently.
 * 3) Remove from heat; add vanilla and food coloring.
 * 4) Cool to room temperature.
 * 5) Beat egg white until stiff but not dry.
 * 6) Fold into rhubarb mixture.
 * 7) Pour into 2.5 L baking dish (23 cm square).
 * 8) Freeze until firm around edges (about 1 h).
 * 9) Turn into chilled bowl; beat until smooth.
 * 10) Freeze partially (about 1 h more); beat again.
 * 11) Freeze until firm (about 2 h more).
 * 12) Makes 8 servings (125 mL each).