Rhubarb Yoghurt Ice

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    There just aren’t enough sundaes in the week, so if you have time, bling this yoghurt ice-cream up and make an ice-cream sundae, with a strawberry sauce, some chopped nuts and a dollop of clotted cream. If you want to make the ice cream more grown up, add 5 chopped balls of stem ginger to the mix. Yoghurt ice-cream can set quite hard, firmer than ordinary ice-cream, particularly if you use low-fat one, so make sure you take it out of the freezer about 20 minutes early at least, so it softens a little before serving. 
    Rhubarb Yoghurt Ice

    • 250g rhubarb, cut into 4-5cm lengths
    • 600g caster sugar
    • 50ml water
    • zest of ½ & juice of 1 orange
    • 2 tsp elderflower cordial
    • 450g Greek yoghurt
    • 2 tbsp crème fraîche or double cream

    How to make Rhubarb Yoghurt Ice
    1. Put the rhubarb, caster sugar, water, orange zest and juice in a saucepan. Heat gently, until the rhubarb is very tender. 
    2. Remove from the heat, stir in the elderflower cordial, then leave to cool. 
    3. Purée in a food processor, until as smooth as possible. 
    4. Stir in the yoghurt and double cream or crème fraîche. 
    5. Transfer to a plastic container, a wide one, and pop the lid on. 
    6. Freeze for approx 4 hours, whisking it well every hour during the freezing process to break up the ice crystals. You can also blitz in a food processor each time for speed and ease, rather than whisking by hand if you like. 

    Riverford Cook, Kirsty Hale and
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