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Rhubarb Ice


1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
4 cups rhubarb -- diced
1 whole orange zest
1 1/3 cups light corn syrup
few grains salt


Soften gelatin in cold water. Cook rhubarb, orange rind, and corn syrup for about 20 min. Add softened gelatin and salt, stirring until gelatin dissolves. Pour into freezing tray; freeze until thick and mushy. Remove to well-chilled bowl and beat with rotary beater until the mixture is fluffy. Return to tray and freeze until firm. Makes 6 servings.

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