Strawberry & Rhubarb frozen yoghurt
- fresh rhubarb - 150g, chopped
- brown sugar - +- 2 tbsp
- frozen strawberies - 250g
- dairy-free yogurt - 300g
- maple syrup - +- 4 tbsp
- 1/2 vanilla pod
For the strawberry rhubarb sauce heat a pot over medium high heat. Add fruit and cook until fruit begins to fall apart (about 10 minutes) add brown sugar and cook until becomes into sauce and remove from heat. Mix the yogurt, vanilla pod and maple syrup and fill up an ice cream forms. Add the strawberry rhubarb sauce by gently folding it into the yogurt mixture. Freeze for 8 hours or until firm.