| For the Sorbet: |
| Peel, quarter and core one small pineapple. Puree flesh until smoth. Strain out stringy fibers. |
| Combine puree, rhubarb juice, sugar, lemon juice and alcohol in a large bowl. Stir on and off for several minutes until the sugar has dissolved. |
| Pour mixture into a small container. Seal and refrigerate until mixture is no more than 40 degrees. (to speed up this process, you can combine the ingredients in step two over an ice bath to chill.) |
| Pour chilled mixture into container of ice cream maker and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.) |
| For the Meringue Shell: |
| Toast the coconut until golden brown. Grind toasted coconut into fine powder. |
| Combine egg whites and first sugar amount and whip to medium-stiff peaks. Add the second sugar amount slowly, while continuing to beat the egg whites until they reach stiff peaks. Fold in the coconut powder. Place the meringue into a piping bag with a # 3 smooth tip and pipe immediately onto parchment paper in the shape of discs about 3 inches in diameter. Bake in 320 oven until dry (about 20 minutes). |
| NOTE: I use the juice that has run off of frozen rhubarb as it is defrosted. |
