Pic of Rhubarb yoghurt ice

Rhubarb yoghurt ice

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Rhubarb yoghurt ice

Pudding & Cake Serves 6 4h 30 min
You could bling up this yogurt ice cream into a sundae, with strawberry sauce, chopped nuts and a dollop of our 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

Prep time: 4h
Cooking time: 30 min
  • Step 1

    Put the rhubarb, sugar, water, orange zest and juice in a saucepan.
  • Step 2

    Heat gently, until the rhubarb is very tender.
  • Step 3

    Remove from the heat, stir in the cordial, then leave to cool. Purée in a food processor, until as smooth as possible.
  • Step 4

    Stir in the yogurt and double cream or crème frache.
  • Step 5

    Transfer to a wide plastic container and pop the lid on.
  • 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).

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