July 28, 2018

Finally some searing hot summer days with bright sunshine and stormy thunderstorms.
Everybody is suffering from the heat. So the time has come to let go of my winter sweater and enjoy the few days of the year where I’m finally not cold ;)
The farmers markets are being flooded with bright colours and delicious summer flavours. Whatever catches my eye is currently being turned into ice cream. Rhubarb turned out to be a bit of a difficult flavour to capture. It took me a couple of tries to find a combination I really liked. Most recipes ask for coconut milk. But I find it rather overpowering.


  • 200g rhubarb
  • 80g maple syrup
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • squeeze lemon juice
  • pinch salt
  • 400g greek yoghurt
  • 1 tablespoon corn starch
  • 50g pistachios

_ clean rhubarb and slice into thin slices 

_ place in a saucepan and add lemon juice, maple syrup, cinnamon, vanilla and salt

_ bring to a slow simmer

_ simmer until rhubarb falls apart [about 20 minutes]

[if you want an even smoother texture spoon the mixture through a fine meshed sieve]

_ leave to cool down a little and mix in the greek yoghurt [you can use coconut milk instead if you like a fuller flavour – I find the flavour too overpowering]

_ whisk in the corn starch [easiest if you combine it with 2 tablespoons of the mixture first to work out the lumps]

_ cool down in the fridge for at least 2 hours

_ roughly chop the pistachios

_ process in your ice machine until you end up with the desired consistency [add most of the pistachios during that process]

_ serve immediately sprinkled with more pistachios

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