We have a new favorite color: the fresh pinkish-red of rhubarb. We love when this color is added to lemonade, cake, compote and ice cream. Here is a recipe to match!
Roasted Rhubarb and Balsamic Ice Cream Bars with chocolate
For 6 servings
Prep and cook time: 1 h
freezing time: 4 h
Cannot be frozen
6 rhubarb stalks, trimmed and sliced
½ cup fresh orange juice
1/4 tsp salt
2/3 cup plain Greek yogurt
2/3 cup honey
2 1/2 tbsp balsamic vinegar
6 wooden lolly sticks
150 g dark chocolate, chopped
1 1/2 tbsp coconut oil
3/4 cup almonds, chopped
1 Preheat the oven to 350F. Toss together the rhubarb, orange juice, and salt in a roasting tin. Roast until very soft to the tip of a knife, about 25-35 minutes.
2 Remove from the oven and let cool for 10 minutes.
3 After cooling, transfer to a food processor and add the yogurt, honey, and vinegar. Purée until smooth.
4 Divide the mixture between the holes of a six-hole Popsicle mold. Freeze for 1 hour until semi-frozen.
5 Remove from the freezer and thread wooden Popsicle sticks into the bars. Return to the freezer until set and frozen, about 3 hours.
6 When ready to serve, remove the bars from the freezer.
7 Combine the chocolate and coconut oil in a heatproof bowl set over a half-filled saucepan of simmering water, stirring until melted and smooth.
8 Pour the melted chocolate mixture into a high-sided tumbler or glass. Remove the popsicles from the mold; if needed, loosen by running hot water over the outside of the mold.
9 Dip the popsicles into the melted chocolate to coat half. Sprinkle chopped almonds over the chocolate.
10 Set the popsicles on their sides, letting the chocolate set before serving.