November 14, 2010

Rhubarb-Strawberry Frozen Yoghurt

It's been HOT in Sydney for the past couple of days! I don't cope with heat very well, so anything above 27C is quite unbearable and uncomfortable to me. All the more reason why I can't wait to leave this Sydney heat behind and head to the Northern hemisphere!

This is one of my favourite summer treats along with all the fresh tropical fruit that are in abundance here during the summer months. Simple and delicious!

Rhubarb-Strawberry Frozen Yoghurt

250g rhubarb, cut into pieces (fresh or frozen)
150g strawberries, hulled and halved (fresh or frozen)
1/2 juice of lemon
1/2 tsp ground cinnamon
small knob fresh ginger, grated
2 tsp manuca honey blend
1 tsp natural vanilla extract

1 cup organic plain yoghurt

Place all ingredients except for the yoghurt in a small saucepan and bring to boil. Let simmer for 10 minutes or until rhubarb has softened. Remove from heat and puree using a stab mixer or a food processor. Leave to cool.

Once cool, stir in the yoghurt and mix well. Place in a container and freeze for a few hours, stirring every half an hour to an hour. You can spoon the mixture into small moulds and freeze them again or just shape it into balls. In any case it'll be delicious :-)