Rhubarb Strawberry Ice Cream

Ingredients

• 150 g rhubarb
• 200 g strawberries
• 100 ml rhubarb juice
• 50 g whole grain sugar
• 1 tbsp honey
• 400 g Greek yogurt
• 50 g oat whole-grain cookies

Instructions

1. 1.

   Clean, wash, peel and chop the rhubarb. Clean, wash and halve the strawberries. Cook both in a pot with juice and sugar for 5–6 minutes over low heat until the rhubarb breaks down.

2. 2.

   Puree everything finely and strain through a sieve. Pour into a metal container and freeze for about an hour, stirring occasionally.

3. 3.

   Add honey to the yogurt and stir smooth. Alternate spreading the fruit puree onto eight ice cream molds, insert wooden sticks, and freeze for at least four hours.

4. 4.

   To serve, release the ice cream from the molds, finely crumble the cookies and sprinkle over the ice cream.