Rhubarb Sherbet

desserts

2 cup diced rhubarb
2 teaspoon gelatin
1/3 cup orange marmalade
1/2 cup sugar
1 egg white
1 1/4 cup water
1 few grains salt

Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb is tender. Soften gelatin in 1/4 cup water. Add to rhubarb. Stir until dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended. Partially freeze. Fold in stiffly beaten egg white. Continue freezing until firm. 6 servings. Anna Davis, Ravenswood, W.V.