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Frozen rhubarb and ginger torte
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Prep Time:
195 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Ingredients:
  • 200g low-fat ginger crunch cookies, chopped
  • 50g unsalted butter, melted
  • 500g packet frozen rhubarb
  • 165g caster sugar
  • 4 gelatine leaves
  • 500g frozen raspberries
  • 840g yoghurt
  • 250g strawberries, hulled, quartered
Instructions:
  • Prepare the 24cm springform pan by greasing it.
  • In a food processor, crush the cookies into fine crumbs. Mix in the melted butter until combined. Press the mixture onto the base of the pan, then refrigerate while preparing the filling.
  • In a saucepan, gently simmer the rhubarb with 1/2 cup (110g) sugar and 1/2 cup (125ml) water until the rhubarb is tender, about 5 minutes.
  • First, get the gelatine soft by soaking it in cold water for 5 minutes. Squeeze out any excess water, then add it to the rhubarb mixture and stir until dissolved.
  • Transfer the mixture to a clean food processor. Blend with half of the raspberries until smooth. Add the yoghurt and pulse briefly to mix. Pour the mixture over the biscuit base and freeze for 2-3 hours until set.
  • In a pan, gently dissolve the remaining 1/4 cup (55g) sugar in 1/4 cup (60ml) water over low heat. Increase the heat to medium-high, simmer for 1 minute, then add the rest of the raspberries and cook for an additional minute. Allow the mixture to cool for 15 minutes, strain through a sieve, and discard solids. Finally, coat the strawberries in the sauce.

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