Sunday, 29 July 2012

Rhubarb, vanilla and honey frozen yogurt

Mr Lancashire Food picked a large quantity of Rhubarb from the garden this weekend, so rather than just freeze it I decide I would experiment. After making a tray of honeyed rhubarb, the ice cream mood took hold, so I came up with a frozen yogurt alternative using items I  had readily  found in  the fridge. This will satisfy any cravings for a sweet cool dessert you have , it would also be great served with hot puddings or fancied up with shortbread or other biscuits.

Honeyed Rhubarb
  • 1 kg Rhubarb, cut in small pieces
  • Honey - 4 tbsp 
  • Orange / lemon - grated zest and juice
Just place your rhubarb in an oven tray, drizzle with the honey and the zest and juice, bake in a 150C oven for about an hour or until soft and slightly golden

Frozen yoghurt

1/2 of a large pot of low fat vanilla yogurt
1/2 pot of low fat creme fraiche
1 tsp vanilla paste
2 tbsp honey
1 ramekin of honeyed rhubarb

  • Mix the yogurt, creme fraiche, vanilla and honey in a large bowl
  • Stir in the honeyed rhubarb 
  • Pour in to your ice cream maker, churn until softly frozen
  • If you don't have an ice cream maker then place in a freezer suitable tub in the freezer , remove approximately every half an hour and stir vigorously.
  • Store in the freezer until you want to use.
  • Serve as you would ice cream
This post is my contribution to Frugal Food Fridays from fuss free flavours and guest hosted by Blue Kitchen bakes this month


Blue Kitchen Bakes said...

This sounds delicious and a great way for using produce from the garden. Thanks for adding to Frugal Food Friday's :)

honiebuk said...

Oh my days! This is a gorgeous recipe and I can't wait to try it (all to myself of course)

franglais Kitchen , Nazima said...

this sounds so delicious. Perfect for a sunny day and healthy too!

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