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

Method
  • 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


3 comments:

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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