Directions:
- In pan,combine rhubarb,1cup sugar,orange peel,orange juice and corn syrup.
- Heat to boil point,stirring all the time.
- Reduce heat and cook about 12 minutes until rhubarb is tender.
- Cool.
- Pour mixture into pan,place in freezer until of slush stage,about 2 hours.
- Beat egg whites until frothy,then slowly add the 2 Tablespoons of sugar,beat until stiff peaks.
- In large bowl spoon the frozen rhubarb mixture,beat until frothy.
- Fold in the egg whites.
- Place in freezer,coverd,stir occasionally and leave until firm about 6 hours.
- Allow to soften a bit,spoon into clear glass servers.
- Drizzle with Orange Liqueur.
- Serve with your best Cookie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.39 Kcal (416 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 32.28mg | 1% | |
| Potassium | 153.35mg | 3% | |
| Total Carbs | 25.16g | 8% | |
| Sugars | 23.06g | 92% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 8.6mg | 14% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.7 Kcal (510 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 39.52mg | 1% | |
| Potassium | 187.77mg | 3% | |
| Total Carbs | 30.8g | 8% | |
| Sugars | 28.23g | 92% | |
| Dietary Fiber | 1.02g | 3% | |
| Protein | 1.37g | 2% | |
| Vitamin C | 10.6mg | 14% | |
| Calcium | 48.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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