Mango and Kiwi Cashew Parfait
13th April 2015
Zesty Orange Waffles
13th April 2015
Ingredients
- 4 cup strawberries fresh or thawed from frozen
- 2 cup rhubarb chopped
- 4-6 medjool dates (depending on desired sweetness), pitted and chopped
- 1 cup water
Servings:
Instructions
- Place all ingredients in a medium saucepan and cook over medium heat until rhubarb is very soft and the mixture is very sauce (about 10-15 minutes).
- Allow to cool slightly and then use an immersion blender or carefully transfer to a countertop blender to puree until smooth.
- Place mixture into two loaf pans and chill in the freezer until mushy but not frozen solid (about 30-45 minutes).
- Remove and beat with an electric mixer until smooth and light but not melted.
- Scoop into a refrigerator container and freeze solid.
- Allow the frozen sorbet to sit at room temperature for about 20 minutes before attempting to scoop and serve.
- Enjoy!
