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Rhubarb & honey frozen yoghurt

October 25, 2010

After a trip to the slow food markets and the first signs that summer might actually (finally) be on the way, it’s time for more frozen treats!

You’ll need

  • One large bunch of rhubarb (dice the stalks)
  • 100g of sugar
  • 300g of greek yoghurt
  • honey (to taste)

To cook

First make rhubarb puree. To do this, put the diced rhubarb in a cast iron pot along with the sugar and a dash of water. Put the lid on and cook on medium heat for 5 minutes. Take the lid off, give it a stir and cook for another 10. All the rhubarb should have disintegrated and most of the water evaporated. If this hasn’t happend, keep cooking and  stirring until it has. Once done, leave to cool.

Once the rhubarb has cooled down, mix in the yoghurt and honey to taste. You could also add some cream if you want it richer. Once mixed, add it to your trusty ice cream maker.

You may also like

Blackberry frozen yoghurt

Raspberry & white chocolate ice cream

White chocolate & black pepper ice cream


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One Comment leave one →
  1. October 28, 2010 4:52 pm

    Or, if you don’t have an ice cream maker, eat the entire batch from the bowl with a spoon adn the pretend to everyone else that the recipe never existed in the first place? :D

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