Roast Rhubarb and Frozen Yogurt |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Haven't tried this one yet, as it seems rhubarb isn't available here in January. Sorry for the vague cook time. Nigel Slater's January recipe: tart and clean tasting with a spoonful of runny honey and the juice of an orange. Ingredients:
24 ounces vanilla yogurt (he used smoothies) |
5 cups young pink rhubarb |
1 orange, juice of |
1 teaspoon mild honey |
Directions:
1. In an ice cream maker, churn the yogurt or smoothies according to manufacturer's instructions until almost frozen.
2. place in a freezer box and freeze until ready to use.
3. Preheat the oven to 400°F
4. Cut the rhubarb into wine-cork sized legnths.
5. Place in a glass baking dish and drizzle over the juice and the honey.
6. Place in oven and once in a while drizzle the juice over the rhubarb.
7. The rhubarb is done when it can be crushed between the fingers.
8. Let cool a little, then divide between four bowls and top with frozen yogurt to serve.
|
|