Rhubarb ice lollies recipe
These delightfully fruity frozen treats are made with layers of pastel pink rhubarb and soft Greek yogurt. This two tone ice cream recipe makes a super refreshing snack on a warm sunny day.
See method- Serves 4
- 15 mins to prepare, plus churning and freezing
- 160 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 400g rhubarb, chopped into 2cm pieces
- 40g caster sugar
- 1 vanilla pod, split lengthways
- 2 tbsp Greek yogurt, plus 300g
- 2 tbsp clear honey
Each serving contains
- Energy
- 675kJ 160.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 18.0gProtein 6.2gFibre 1.8g
Method
- Put the rhubarb in a pan with the sugar and vanilla pod. Slowly bring to the boil, and then simmer for 5 mins until the rhubarb has softened. Remove from the heat. Put a sieve over a large bowl and push the rhubarb mixture through using a wooden spoon; discard the stringy bits left in the sieve.
- Use a whisk to combine 200ml of the rhubarb syrup with 2 tbsp of the yogurt. Set aside to cool.
- Combine the remaining yogurt with the honey. Tip into an ice cream maker and churn according to the machine's instructions until smooth and almost frozen. Spoon into a tub and put in the freezer while you churn the rhubarb.
- Layer the rhubarb and yogurt alternately in 4 x 100ml lolly moulds (if the yogurt has firmed up too much, let it sit for a few minutes). Insert sticks into the moulds and freeze for 2-4 hrs until completely solid.
- Run the outsides of the moulds under hot water to remove and serve immediately.
- See more Ice cream recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
