RHUBARB ICE CREAM
200 g rhubarb
80 g maple syrup
¼ teaspoon cinnamon
1 teaspoon vanilla
squeeze lemon juice
pinch salt
400 g greek yoghurt
1 tablespoon corn starch
50 g 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
RHABARBER EISCREME
200 g Rhabarber
80 g Ahornsirup
¼ Teelöffel Zimt
1 Teelöffel Vanille
Spritzer Zitronensaft
Prise Salz
400 g griechischer Joghurt
1 Esslöffel Maisstärke
50 g Pistazien
