Description Edit

Makes 8 servings (125 ml each).

Ingredients Edit

Directions Edit

  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).

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