Roast Rhubarb And Frozen Yogurt Food

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

ROASTED RHUBARB

Steps:

• Combine all the ingredients in a baking pan and spread out evenly.
• Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
• Stir, cool slightly, and serve with ice cream or yogurt.

ROAST RHUBARB AND FROZEN YOGURT

Steps:

• In an ice cream maker, churn the yogurt or smoothies according to manufacturer's instructions until almost frozen.
• place in a freezer box and freeze until ready to use.
• Preheat the oven to 400°F
• Cut the rhubarb into wine-cork sized legnths.
• Place in a glass baking dish and drizzle over the juice and the honey.
• Place in oven and once in a while drizzle the juice over the rhubarb.
• The rhubarb is done when it can be crushed between the fingers.
• Let cool a little, then divide between four bowls and top with frozen yogurt to serve.