Roast Rhubarb and Frozen Yogurt

"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.""
 
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Ready In:
55mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • In an ice cream maker, churn the yogurt or smoothies according to manufacturer's instructions until almost frozen.
  • place in a freezer box and freeze until ready to use.
  • Preheat the oven to 400°F
  • Cut the rhubarb into wine-cork sized legnths.
  • Place in a glass baking dish and drizzle over the juice and the honey.
  • Place in oven and once in a while drizzle the juice over the rhubarb.
  • The rhubarb is done when it can be crushed between the fingers.
  • Let cool a little, then divide between four bowls and top with frozen yogurt to serve.

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RECIPE SUBMITTED BY

I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
 
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