Grilled Balsamic Rhubarb & Strawberry Frozen Yogurt

HomeClinics & ProgramsELLICSR KitchenGrilled Balsamic Rhubarb & Strawberry Frozen Yogurt

Skill Level	Easy

Preparation Time	10 minutes	Total Time	20 minutes
Servings	8	Cost Per Serving	$0.56

2 cups	Strawberries, frozen
2 stalks	Rhubarb, cut into 4 inch pieces
1 cup	Plain Yogurt
2 tbsp	Honey
1 tbsp	Balsamic Vinegar
1/2 tsp	Ground Cinnamon
2 tbsp	Crushed Almonds or Pistachios

Place rhubarb in a freezer-safe dish. Combine balsamic vinegar and cinnamon, and pour over rhubarb. Marinate in the fridge for at least 10 minutes.
Heat your barbecue or indoor cast iron grill to medium high heat. Grill rhubarb stalks for about 2 minutes per side, just until they start to get soft. Remove from heat and set aside.
Place your frozen strawberries, honey, yogurt and half the grilled rhubarb in a food processor and blend until smooth.
If it is too solid, add more yogurt. If it is too wet, add a few more frozen strawberries and allow mixture to chill in the freezer.
Serve with some of the grilled rhubarb and crushed nuts.

PDF link to the nutrition facts table for Grilled Balsamic Rhubarb & Strawberry Frozen Yogurt

Grilling fruit does not form cancer-causing chemicals. Fruit is also a good source of fibre and of many vitamins and minerals. Try to eat a balanced diet with lots of different types and colours of fruits and vegetables. This will help you get a variety of nutrients and plant chemicals each day.
Strawberries are a good source of Vitamin C and manganese. Vitamin C is good for our immune system and helps our bodies absorb iron. Manganese is a mineral that has many roles, including the breakdown of fat and carbohydrates. Ellagic acid, a plant chemical found in strawberries, may help the body prevent cancer-causing chemicals from damaging healthy cells. It may also slow the reproduction of cancer cells.
Rhubarb is a good source of vitamin K, calcium and potassium. Vitamin K helps blood to clot, calcium is needed to build strong bones, and potassium is an important mineral that helps the heart function and muscles contract.
Handling cooked foods with the same utensils that are used for raw meat or fish can cause food poisoning. To make sure your food is safe, use three sets of utensils – one for flipping raw poultry, meat and fish; one for removing cooked foods from the grill; and the third for flipping and removing fruits, vegetables or vegetarian protein. If you are using only one set, wash it in between handling raw and cooked food. Use separate cutting boards and plates for raw and cooked foods.