3. Rhubarb & coconut ice-cream 

sorbet.jpg

 

Is sorbet more your thing? You're in luck! The tangy rhubarb paired with coconut in this recipe is a match made in summer heaven. 

 

Ingredients (8-10)

Method

1. Remove the leaves and chop the rhubarb into small chunks

2. Place into a saucepan along with rice malt syrup and water

3. Cook on a medium-low heat for 10 - 15 minutes. Keep an eye on it and if it starts boiling reduce the heat to low

4. Remove from the heat and stir through the coconut cream

5. Pour into a freezer friendly container and freeze for least 4 hours, preferably overnight.

 

Fancy more healthy treats? Head to the Pureharvest website for more delicious recipes. Head over to their Instagram @pureharvest for a seriously delicious spread of treats.