Rhubarb Sorbet

Description
Makes 8 servings (125 ml each).

Ingredients

 * 750 ml rhubarb, cut in 5 cm pieces or 1 package (600 g) frozen, thawed
 * 25 ml water
 * 175 ml sugar
 * 5 ml vanilla
 * red food coloring (optional)
 * 1 egg white

Directions

 * 1) Puree rhubarb with water.
 * 2) Add sugar and cook until rhubarb is tender (about 5 minutes), 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).