Total Time
55mins
Prep 10 mins
Cook 45 mins

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 Nutrition

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.