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Rhubarb Ice

Ingredients:

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


Preparation:

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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