Читать книгу The Kitchen Diaries - Nigel Slater - Страница 19

Warm, rudely pink rhubarb and snow-white frozen yoghurt has a smart, bright flavour and is breathtakingly pretty on a cold winter’s day. The frozen yoghurt is simply a bought vanilla smoothie chucked into an ice-cream machine; the baked fruit just rhubarb bunged in a dish with a spoonful of runny honey and the juice of an orange.

thick vanilla yoghurt smoothies – 3 × 250ml

young, pink rhubarb – 500g

an orange

mild honey – a tablespoon

To make the frozen yoghurt, pour the smoothies into the drum of your ice-cream machine and churn till almost frozen. Scoop out and into a plastic freezer box, then keep in the freezer till you need it.

Cut the rhubarb into short lengths about the size of a wine cork. Lay them in a shallow stainless steel or glass baking dish, squeeze over the orange juice and drizzle with the honey. Bake for twenty-five minutes at 200°C/Gas 6, occasionally spooning the juices over the fruit. The rhubarb is done when the stalks are tender enough to crush between your fingers. Leave to cool a little.

Divide the warm rhubarb between four dishes, then place a couple of scoops of frozen yoghurt on each, though it looks rather elegant served in separate bowls.

Enough for 4

Note

To make the frozen yoghurt without a machine, pour the smoothies into a plastic box and freeze for a couple of hours till a thick layer of ice crystals forms around the edge. Whisk the frozen edges into the middle of the mixture, then freeze again for an hour or so. Repeat, again beating the edges into the middle. Now leave the mixture to freeze. The whole process will take about four hours, depending on the temperature of your freezer. Try to catch the ice just before it freezes solid. The texture will be less smooth than if you use a machine.