Instructions: In saucepan, combine rhubarb, 3/4 cup sugar and the water. Cook, covered, for 10 to 15 minutes or until tender. Cool slightly. Add lemon juice, salt and food coloring. Pour into an 8 cup refrigerator tray or loaf pan. Freeze until firm, at least 6 to 8 hours. Break into chunks. Place chunks in a chilled bowl and beat smooth with an electric beater.

In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating to stiff peaks. Whip cream and fold into rhubarb mixture along with the egg whites. Freeze firm, at least 5 hours. Put in refrigerator about 1 hour before serving.

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