Rhubarb Ice-cream Sandwiches
A chocolatey sweet treat containing the goodness of fibre and vitamin C.
460g trimmed rhubarb, coarsely chopped
1/2 cup orange juice
1/2 cup honey
1/4 cup water
2 tsp finely grated orange rind
1 cup vanilla frozen yoghurt, softened
12 chocolate biscuits (such as Arnott’s Choc Ripple)
Ingredients
Citrus rhubarb460g trimmed rhubarb, coarsely chopped
1/2 cup orange juice
1/2 cup honey
1/4 cup water
2 tsp finely grated orange rind
1 cup vanilla frozen yoghurt, softened
12 chocolate biscuits (such as Arnott’s Choc Ripple)
Method
1. Make the Citrus Rhubarb: simmer the rhubarb, orange juice, honey, water and orange rind in a medium pan until tender, about 5-8 minutes.
2. Strain the rhubarb through a sieve, set over a large bowl to catch the syrup. Cool the rhubarb and syrup in separate airtight containers, then put in the fridge until chilled. (This recipe makes 1 3/4 cups of rhubarb and 1 1/4 cups of syrup.)
3. Fold 1 cup of the rhubarb into the frozen yoghurt until well combined.
4. Freeze until firm enough to scoop, then divide among 12 chocolate biscuits to make 6 sandwiches. Serve immediately.
Notes
NUTRITIONAL INFO PER SERVING
1,242 kJ (296 cal), 5g protein, 53g carbs, 2g fibre, 7g fat (4g sat fat), 86mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Hector Sanchez
