I don't, but there sure does seem to be several good ones via Google.

"SportKite1" > wrote in message
...
> I don't, but there sure does seem to be several good ones via Google.

I googled several sites and they all had the exact same recipe. I used to
have one that I really liked, but in a move a cookbook went astray. The
recipe I've found on google was different from the one I had.

Gabby

My mother makes rhubarb ice-cream, so it's possible she has a sorbet
recipe too. I'll phone her later in the week though, as she's away on
vacation at the moment.

Or you could try the ice-cream - it's delicious!

--
Tony

>From: "Gabby"

>I googled several sites and they all had the exact same recipe. I used to
>have one that I really liked, but in a move a cookbook went astray. The
>recipe I've found on google was different from the one I had.

Well...I dunno what to say. Sorbet is pretty much a textural thing, combined
with the desired flavoring. The recipes I read from Googling appeared to have
the right sugar to fruit content to ensure a smooth texture.

Not sure what more you could want.

Ellen

Gabby wrote:

> I googled several sites and they all had the exact same recipe. I used to
> have one that I really liked, but in a move a cookbook went astray. The
> recipe I've found on google was different from the one I had.
>
> Gabby

Can you remember the name of the cookbook? We have a lot of cookbook
collectors on rfc.
blacksalt

Tony Walton wrote:

> Or you could try the ice-cream - it's delicious!

YES!
blacksalt

"Gabby" > wrote in message
...


This is the only one I have.

Dimitri

lb. fresh rhubarb, cut in 1 inch pieces (3 c.) or 1 (16 oz.) pkg. frozen cut
rhubarb, thawed
2 to 3 tbsp. water
3/4 c. sugar (or to taste)
1 tsp. vanilla
2 to 3 drops red food coloring (optional)
1 egg white

Makes 8 servings. In blender or food processor, puree rhubarb with water.
Transfer to medium saucepan. Add sugar. Cook over medium heat 5 minutes,
stirring often. Remove from heat; stir in vanilla and food coloring. Cool
to room temperature. Meanwhile, beat egg white until stiff but not dry.
Fold into rhubarb mixture until well blended. Pour into shallow metal pan
or ice cube tray; freeze about 1 hour or until firm around edges. Turn into
chilled bowl; beat until smooth. Freeze partially; beat again. Freeze
about 2 hours or until firm.