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Roasted Rhubarb Sherbet With Poppy Flower Sugar
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Ingredients
- 1 pound (450 g) rhubarb stalk, cut into 2-inch pieces
- 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cup (250 ml) unsweetened coconut milk
- 1/2 teaspoon fine sea salt
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Published 2014-09-07 18:59:13 (6 years ago).0 people like this recipe.
