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.
NUTRITIONAL INFO PER SERVING
1,242 kJ (296 cal), 5g protein, 53g carbs, 2g fibre, 7g fat (4g sat fat), 86mg sodium
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