101: Frozen yoghurt with roast rhubarb, p12

 It's rhubarb time... which means my mother will be thrusting one of those super-size carrier bags from M&S or Argos into our paws at the end of each visit, filled with ridiculously long sticks of ruby red rhubarb from the garden. Sticks so long they won't fit in the fridge, and so many that if we cut them in half to fit them in the fridge, they'll take up all the space in there. The usual trick of popping them in the bag on the floor next to the washing machine usually ends up in a puddle of slowly blackening sludge developing, so it's easier if we just cook the stuff and 'fridgerate/freeze the results.

But damn, can I find vanilla yoghurt smoothies anywhere?? I scour the area for those little bottles of vanilla bean Innocent smoothies, which are clearly the ones that are being referred to in the recipe (no product placement there!), or anything similar, and can't find any. Clearly must have gone out of fashion... who knew? So I give up and make a substitution with some fancy thick vanilla yoghurts instead. The rhubarb next to the washing machine is starting to sludge...

Roasting the rhubarb instead of stewing it on the hob was good, and easier than stirring away, trying not to let it burn onto the pan, could just be left until it was done. Easypeasy. Will definitely use this method and the honey and orange additions again.

We don't have room in our freezer for the bowl of our icecream maker at the moment, and last time we used it - it didn't turn out too well... so I tried the alternative method of freeze-stir-freeze-stir etc etc. Hmm. This didn't turn out too well either... unless it was supposed to be more of a granita than a frozen icecream/yoghurt? It wouldn't scoop, so we had shavings of the vanilla yoghurt granita on the warm roasted rhubarb, and it was rather good - just like a summery version of rhubarb and custard. Yummy!