Rhubarb yoghurt ice
You could bling up this yogurt ice cream into a sundae, with strawberry sauce, chopped nuts and a dollop of clotted cream. Yogurt ice cream can set firmer than ordinary ice cream, particularly if you use a low fat one. This mix is particularly good with some chopped stem ginger added.
Ingredients
- 250g rhubarb, cut into 4-5cm lengths
- 60g caster sugar
- 50ml water
- zest and juice of ½ an orange
- 2 tsp elderflower cordial
- 450g greek yogurt
- 2 tbsp crème fraîche or double cream
Method
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Step 1
Put the rhubarb, sugar, water, orange zest and juice in a saucepan.
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Step 2
Heat gently, until the rhubarb is very tender.
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Step 3
Remove from the heat, stir in the cordial, then leave to cool. Purée in a food processor, until as smooth as possible.
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Step 4
Stir in the yogurt and double cream or crème frache.
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Step 5
Transfer to a wide plastic container and pop the lid on.
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Step 6
Freeze for about 4 hours, whisking well every hour to break up the ice crystals (or blitz it in a food processor each time for speed and ease).