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Rhubarb Yoghurt Ice Cream Recipe

01/05/2014 12:01 | Updated 20 May 2015

Rhubarb yoghurt ice cream recipe

Rhubarb yoghurt ice cream recipe by

There just aren't enough sundaes in the week, so if you have time, bling this yoghurt ice-cream up and make an ice-cream sundae with a strawberry sauce, some chopped nuts and a dollop of clotted cream. If you want to make the ice cream more grown up, add five chopped balls of stem ginger to the mix.

Yoghurt ice-cream can set quite hard, firmer than ordinary ice-cream, particularly if you use low-fat one, so make sure you take it out of the freezer about 20 minutes early at least, so it softens a little before serving.

Ingredients:

250g rhubarb, cut into 4-5cm lengths

600g caster sugar

50ml water

Zest of ½ & juice of 1 orange

2 tsp elderflower cordial

450g Greek yoghurt

2 tbsp crème fraîche or double cream

Instructions:

1. Put the rhubarb, caster sugar, water, orange zest and juice in a saucepan. Heat gently, until the rhubarb is very tender. Remove from the heat, stir in the elderflower cordial, then leave to cool.

2. Puree in a food processor, until as smooth as possible. Stir in the yoghurt and double cream or creme fraiche. Transfer to a plastic container, a wide one, and pop the lid on.

3. Freeze for approx 4 hours, whisking it well every hour during the freezing process to break up the ice crystals. You can also blitz in a food processor each time for speed and ease, rather than whisking by hand if you like.

No parent deliberately feeds their children food they think is bad for them, but we're all busy and sometimes it's hard to serve up meals that are completely free of junk. But from April 28, a campaign will be launched to challenge us to do everything we can to cook with fresh, natural ingredients – and to challenge the food industry to remove the hidden nasties that lurk in our kids food.

The 'No Junk Challlenge' organised by Organix, which produces organic toddler and baby food, is calling on the government and food industry to address the artificial additives and to remove the high quantities of added salt, fat and sugar content in foods targeted at children. Sounds good!

If you want to get involved, from 28 April to 4 May, you can pledge to feed your family using real ingredients and to try to avoid foods with artificial colourings and flavourings, or foods high in added salt, fat and sugar. The campaign is supported by Holly Bell (finalist in series two of the 2011 Great British Bake Off and blogger 'Recipes from a Normal Mum') and the Crumbs Sisters (creators of the popular 'Crumbs' Blog). River Cottage and Leon will also be contributing recipes during the week of the challenge.

Parents will be able to take part in fun activities to explore what is in children's food, help expose some of the junk, and share their own healthy and delicious recipes to cook simple meals with natural ingredients.

If you'd like to get involved and sign the pledge go to Organix.com/nojunk or join the conversation on Twitter using the hashtag #NoJunk.

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