Instructions: 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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