Ingredients

Recipes

Restaurants

Utilities

Rosy Rhubarb Sherbet

Ingredients: 4 Cup(s) Rhubarb; finely chopped 1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1 Teaspoon(s) Grated orange peel 1/2 Cup(s) Drained yogurt 1/2 Cup(s) Corn syrup 2 Egg whites Directions: In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts.
Check some related videos Similar recipes: Orange sherbet Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in water and orange rind. Heat, stirring often, until mixture comes to boiling; lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen orange juice until thawed. S Diabetic fresh strawberry sherbet Wash and stem berries. In a blender or food processor combine concentrate, water and lemon juice. Add half the berries. Cover and blend till smooth. Add remaining berries and continue blending till smooth. Put in freezer container and freeze. Blueberry sherbet SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Jiffy rhubarb dessert Butter 7x10” pan. Place cut up rhubarb. Sprinkle with sugar, jello and dry cake mix. Pour water over, dribble melted oleo. Serve with cool whip. Serves 8 Sherbet refresher Mardi Gras. Spoon 2 scoops sherbet into each individual compote. Sprinkle blueberries over sherbet. Spoon 2 tablespoons carbonated beverage over each serving. Serve immediately. Yield: 6 servings. Rosy berry soup Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserol Rhubarb sponge pudding Neat the oven to 180C/Gas 4. Beat the butter and caster sugar in a bowl until light and creamy. Add the eggs one at a time, beating well. Gently fold in the sifted flour until you have a batter of dropping consistency. Cut the rhubarb stalks into 2cm len Angoor ka sherbet Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, Rhubarb pilaf Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute f Cranberry sherbet Cook cranberries with small amount of water until skins pop. (Less is best) Put through a food mill or sieve. Boil 3 cups water and 2 cups sugar for 10 minutes. Add to cranberries and freeze. Makes 9-10 cups. Thaw about 15 minutes before serving. Lentils curried with rhubarb and potatoes Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, ad Rhubarb-strawberry ice In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or till rhubarb is tender and sugar is dissolved. Remove from heat. Add remaining 3/4 cup juice a Orange crush sherbet Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. Diabetic orange sherbet Mix together orange juice, lemon juice and saccharin tablets. Churn freeze. Makes 1/2 gallon. (Churn-freeze: The ice cream or sherbet mix is continuously stirred by mechanical apparatus while freezing.) Frozen lemon sherbet Whip the cream until it forms soft peaks. Add the lemon zest and juice, sugar, and milk and mix until evenly blended. Pour the mixture into a shallow freezer container, cover, and freeze for at least 6 hours, until firm. Cut the mixture into chu Rainbow sherbet dessert New Year's. Whip cream until frothy; add sugar and vanilla, beating until soft peaks form. Fold in macaroons and pecans. Spread half of mixture into a 9-inch springform pan; freeze. Spread a layer of each sherbet over whipped cream mixtur Rhubarb cake Preheat oven to 325 degrees. Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; spr Creamy cranberry sherbet Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely &q Cantaloupe sherbet In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Almond sherbet Soak the almonds in a bowl of water for at least 3 hours or preferably overnight. Using a sharp knife, chop the almonds into small pieces. Grind to a fine paste in a food processor or a mortar. Add sugar to the almond paste and grind it once again Rhubarb punch First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink Pineapple-orange sherbet Combine pineapple and milk in freezer can of a 1-gallon hand-turned or electric freezer; stir well. Add orange beverage, stirring well. Freeze according to the manufacturer's instructions. Let ripen at least 1 hour. Yield: 1 gallon. Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Spring rhubarb pudding Trim crusts from toast and cut into inch cubes; place in buttered 1-quart casserole. In saucepan, scald milk; add butter and stir until melted. Pour over toast cubes. Allow to stand 15 minutes. Combine eggs, sugar, cinnamon, salt and rhubarb; stir i Rhubarb crunch Spread rhubarb out evenly in greased 11x7 pan or glass baking dish. Combine in a sauce pan: white sugar corn starch water Cook & Stir until thick and clear. Add vanilla. Pour over rhubarb. Combine remaining ingredients and sprinkle over mixture. Bake Another rhubarb muffins Preheat oven to 400°F. Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar, set aside. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. In another bowl, cream butter, beat in egg until smooth Buttermilk sherbet In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet g Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Orange-rhubarb breakfast cake Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the Rosy strawberry soup In large bowl whisk together preserves and sour cream. Stir in half and half, sherry and grenadine. Chill several hours. Just before serving, mix in berries. Raspberry sherbet #2 SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pr Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly. MEASURE crushed strawberries and finely chopped rhubarb int o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. MIX pectin and lemon juice in small bowl. Add Impossible rhubarb streusel pie Heat oven to 375 degrees. Grease 9" pie plate. Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts. Reserve. Arrange rhubarb evenly in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on Tea sherbet Place iced tea mix in large nonmetal bowl. Add milk; stir until iced tea mix is completely dissolved. Add whipped topping; stir with wire whisk until well blended. Spoon into 13x9 baking dish. Freeze 3 hours or until firm. Remove from freezer about 20 mi Pineapple sherbet #5 SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. In a saucepan, mix pineapple juice, crushed pineapple with juice, unflavored gelatin, and Stevia Rebaudiana ext Blackberry buttermilk sherbet SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor. Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separat Another rhubarb pudding 1.Cut rhubarb into small pieces and place in greased 8" square pan 2.Blend half the sugar with butter 3.Add cereal 4.Sift flour with baking powder and 1/4 tsp. salt 5.Add flour mixture to butter mixture alternately with milk & mix well Rhubarb chutney WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a Rhubarb twinki dessert Preheat oven to 350 degrees. Mix a yellow cake mix as directed on package. Pour into a greased and floured 9x13 cake pan. Dice 4 cups rhubarb and mix with 1.5 cups sugar. Sprinkle over the cake batter. Press the rhubarb lightly into the batter. Mix 1 ts Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. Rosy radish pickles Place mustard seeds, fennel seeds and celery seeds in a mortar or spice grinder; coarsely grind. Pour into a microwave-safe 4-cup glass measure. Stir in salt, vinegar and water. Cover tightly with microwave-safe plastic wrap. Microwave on HIGH (10 Rhubarb-blueberry cake Melt 1 stick of butter in 9" square pan. Add the rest of the ingredients to the butter in pan and mix. Sprinkle with cinnamon and sugar. Backe 325 degrees, 30-40 minutes. Serve warm or cold. Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoo Pina colada sherbet In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of the ingredients at a time.) Cover; blend or process till nearly smooth. Pour Rhubarb strawberry cake Preheat ove n to 425 degrees F. Chop up the fresh rhubarb and strawberries and place into the bottom of a retangular baking pan. (The exact amount of strawberries and rhubarb isnt necessary, as long as you have the 4 cups of fruit) Sprinkle the jello and Watermelon sherbet Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let s Chocolate-cinnamon sherbet In a saucepan, mix the cocoa, sugar, cinnamon, pepper and nutmeg. Whisk in the water and bring to a boil, continuing to whisk to break up lumps and prevent burning. Lower heat and simmer for 2-3 minutes, unti the sugar, is completely dissolved. Remo