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  • Jesmond Cake Company

Vegan rhubarb frozen yoghurt

Rhubarb is in season and the weather is warm - time to break out the ice cream machine and claim that this is a health snack.


500g rhubarb, chopped into 1 cm pieces

100g light brown sugar

50ml water

500g dairy-free yoghurt

pink food colouring (optional)

Put the chopped rhubarb, sugar and water in a pan and bring to the boil. Cover the pan with a lid and simmer for about 20 minutes until the fruit has broken down. Allow to cool, then stir in the yoghurt. The cooked rhubarb might be brown in colour rather thank pink - if you want to make it look prettier, add a little bit of pink food dye. Churn in an ice cream maker, then freeze.

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