Photo: Jodi Pudge
The tart flavour of rhubarb cuts the sweet of frozen yogurt making it a perfectly light and summery dessert.
1/2 cup granulated sugar
1 tsp grated orange zest
1/4 cup fresh orange juice
1 lb rhubarb, cut into 3/4-in. lengths (about 4 cups)
1 pint vanilla frozen yogurt, or strawberry frozen yogurt
1/2 cup amaretti cookies, coarsely crushed
Preheat oven to 450°F.
Combine sugar, orange zest and juice, and rhubarb in a 9 x 13-in. glass baking dish. Stir to coat rhubarb in mixture, and flatten into a single layer so it roasts evenly.
Roast in centre of oven until rhubarb is tender and juices are syrupy, about 20 min. Let cool.
How to assemble: Layer a scoop of frozen yogurt, rhubarb mixture and crushed cookies in 4 small glasses, repeating the layers until you reach the top. Serve immediately.
Calories 281, Protein 4g, Carbohydrates 58g, Fat 5g, Fibre 2g, Sodium 84mg.
Roasting rhubarb in a little juice and sugar brings out the best in its flavour and allows it to keep its shape.
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