Rhubarb Sherbet
Ingredients:

  • 3 cups Washington Rhubarb

  • ½ cup sugar

  • Few grains salt

  • 1 cup table cream

  • 2 beaten egg yolks

  • 1 tablespoon lemon juice

  • ¼ teaspoon vanilla

  • 2 egg whites

  • ¼ cup sugar

    		•
    Directions:
    Combine unpeeled rhubarb, ½ cup sugar and salt (no water); cover and simmer until rhubarb is tender.  Cool.  Combine cream, egg yolks, lemon juice and vanilla.  Mix with rhubarb.  Freeze to mush in refrigerator tray at coldest setting.  Beat egg whites, gradually add ¼ cup sugar, continue beating until stiff.  Turn frozen mixture into chilled bowl and beat until smooth but not melted.  Fold in egg white mixture and return to refrigerator.  Freeze until firm.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us