Roast Rhubarb And Frozen Yogurt Recipes

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

RHUBARB FROZEN YOGURT

Steps:

• In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.

FROZEN RHUBARB YOGURT

Steps:

• In food processor, puree rhubarb until smooth.
• Blend in yogurt, sugar and juice.
• Freeze in ice cream maker according to instructions.
• Or cover and freeze in a shallow metal pan 3 to 4 hours or until almost firm.
• Break up mixture and process in food processor until smooth.
• Freeze in chilled airtight container for 1 hour or until firm.

RHUBARB FROZEN YOGURT TORTE

Steps:

• Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
• Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
• Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
• Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
• *Available at Italian markets and specialty foods shops.

ROAST RHUBARB AND FROZEN YOGURT

Steps:

• 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.