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