“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."”
READY IN:
55mins
SERVES:
4
UNITS:
US

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.

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