Roast rhubarb with frozen yoghurt

Roast rhubarb, allowed to brown slightly is a delicious mixture of sweet and tart. Serve it with vanilla ice cream or frozen yoghurt. Sometimes it is good to make the frozen yoghurt from scratch, on other occasions you could use a good quality vanilla smoothie, pouring it into the ice cream machine and letting it freeze.


Serves 4

400ml natural yoghurt
1 banana
Apple juice
500g young pink rhubarb
1 orange
1 tablespoon mild honey


Achieving the perfect results

  1. To make the frozen yoghurt, put the yoghurt, banana and apple juice into a blender and blitz till smooth.
  2. Either pour into an ice cream machine and churn till frozen, or into a plastic freezer box, then place in the freezer for about four hours, occasionally stirring the frozen edges into the middle. That way you will get a smoother result.
  3. Set the oven at 180°C/Gas 6. Cut the rhubarb into short lengths about the size of a wine cork. Lay them in a shallow glass, steel or heatproof china dish (aluminium will taint the highly acidic rhubarb), squeeze over the orange juice and drizzle with the honey.
  4. Bake for approximately 30 minutes, occasionally spooning the juices over the fruit. The rhubarb is done when the stalks are tender enough to crush between your fingers.
  5. Divide the rhubarb between four dishes, then place a couple of scoops of frozen yoghurt on each.

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