Rosy Rhubarb Sherbet

Ingredients

 * 4 cups rhubarb -- finely chopped
 * 1 cup sugar
 * 1 teaspoon grated orange peel
 * ½ cup orange juice
 * ½ cup corn syrup
 * 2 egg whites
 * 2 tablespoons sugar
 * toasted coconut or nuts -- if desired

Directions

 * 1) In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup.
 * 2) Heat to boiling, stirring constantly.
 * 3) Reduce heat and cook until rhubarb is tender, about 10 minutes; cool.
 * 4) Pour into loaf pan or freezer trays; freeze to slush consistency, about 1–2 hours.
 * 5) Beat egg whites until foamy; gradually add 2 tbsp sugar, beating continuously until stiff peaks form.
 * 6) Into large bowl, spoon partially frozen rhubarb mix; beat until light and fluffy.
 * 7) Fold in egg whites.
 * 8) Return to freezer container; cover with plastic wrap to prevent crystals from forming.
 * 9) Freeze until firm, about 3–4 hours, stirring occasionally.
 * 10) Allow to soften slightly; spoon into sherbet glasses.
 * 11) Garnish with toasted coconut or nuts.