After a week or two of fog and dreich drizzle here in Edinburgh, it looks like the mercury is rising once again. I’ve been experimenting recently with more ice creams and frozen treats during lockdown as this is an area of baking and making that I’m less confident in! This rose and rhubarb frozen yoghurt is foolproof – and what’s more, the compote balancing sweet and sour, fruity and floral has fast become my go-to breakfast topping. It reminds me of the well-known Molton Brown scent that smells good enough to eat. Now you can! To make it, you will need:
1 – 2 tsp rosewater, to taste
600ml Greek yoghurt.
First, make the compote. Chop the rhubarb into 2.5 cm pieces and combine with the sugar and rosewater in a pan over a medium heat. Cover and simmer for about ten minutes, or until the rhubarb is soft and yielding. Allow to cool completely. Fold the rhubarb compote through the yoghurt – leave with a ripple if you want.
Pour into a tupperware container and level out the surface then pop into the freezer.
At this stage an ice cream maker would be handy. However, it’s still pretty straightforward to break up the crystals by hand by stirring the mixture with a fork every half an hour.
Repeat for the next three hours or so, or until your frozen yoghurt is completely set. Remove from the freezer about twenty minutes before you are ready to serve the frozen yoghurt.
Serve with extra compote. What are you making this weekend?