RHUBARB & STRAWBERRY ICE CREAM
225g of rhubarb, sliced
500g of strawberries, chopped
1 vanilla pod
1/2 cup of honey
1 cup of almond milk
1 cup of coconut yogurt
Place the rhubarb, strawberries, vanilla pod and 4 tbsp of honey in medium size sausepan. Cover and bring to the boil, lower the hest and simmer for 10 minutes.
Remove the pod and blend the fruits. Leave to cool completely.
Combine the almond milk, coconut yogurt, the rest of the honey and the fruit compote.
Pour the mixture in an ice cream machine. If you don't have one, place the mixture in the freezer and mix it vigorously every half hour, for 2-3 hours, to break up the ice crystals.
Store in the freezer and enjoy!