Rhubarb Recipe: Rhubarb Ice Cream with Greek Yogurt

We have a new favorite color: the fresh pinkish-red of rhubarb. We love when this color is added to lemonade, cake, compote and ice cream. Here is a recipe to match!

Roasted Rhubarb and Balsamic Ice Cream Bars with chocolate

For 6 servings
Prep and cook time: 1 h
freezing time: 4 h
Difficulty: easy
Cannot be frozen

Ingredients

6 rhubarb stalks, trimmed and sliced
½ cup fresh orange juice
1/4 tsp salt
2/3 cup plain Greek yogurt
2/3 cup honey
2 1/2 tbsp balsamic vinegar
6 wooden lolly sticks
150 g dark chocolate, chopped
1 1/2 tbsp coconut oil
3/4 cup almonds, chopped

Method

1 Preheat the oven to 350F. Toss together the rhubarb, orange juice, and salt in a roasting tin. Roast until very soft to the tip of a knife, about 25-35 minutes.

2 Remove from the oven and let cool for 10 minutes.

3 After cooling, transfer to a food processor and add the yogurt, honey, and vinegar. Purée until smooth.

4 Divide the mixture between the holes of a six-hole Popsicle mold. Freeze for 1 hour until semi-frozen.

5 Remove from the freezer and thread wooden Popsicle sticks into the bars. Return to the freezer until set and frozen, about 3 hours.

6 When ready to serve, remove the bars from the freezer.

7 Combine the chocolate and coconut oil in a heatproof bowl set over a half-filled saucepan of simmering water, stirring until melted and smooth.

8 Pour the melted chocolate mixture into a high-sided tumbler or glass. Remove the popsicles from the mold; if needed, loosen by running hot water over the outside of the mold.

9 Dip the popsicles into the melted chocolate to coat half. Sprinkle chopped almonds over the chocolate.

10 Set the popsicles on their sides, letting the chocolate set before serving.

Are you looking for photos of rhubarb? Here they are!