Dessert
Rhubarb Sherbet
- Servings
- 4
Ingredients
- 2 pounds rhubarb
- 2 1/2 cups sugar
- 2 cups water
- 2 tablespoons chopped preserved ginger
- 1 teaspoon granulated gelatine
- 2 tablespoons lemon juice
Instructions
- Cut rhubarb in small pieces, add sugar, water, and ginger. Cook until soft, add gelatine softened in cold water, and strain. Cool, add lemon juice and freeze. Servings, 4.