Frozen rhubarb and ginger torte
200g low-fat ginger crunch cookies, chopped
50g unsalted butter, melted
500g field fare frozen rhubarb chunks
3/4 cup (165g) caster sugar
4 gelatine leaves
500g field fare frozen raspberries
3 cups (840g) no-fat vanilla yoghurt
250g strawberries, hulled, quartered
Grease a 24cm springform pan.
Process the cookies to fine crumbs in a food processor. Add the melted butter and process to combine, then pat the mixture over the base of the prepared pan. Chill while you make the filling.
Place the rhubarb in a saucepan with 1/2 cup (110g) sugar and 1/2 cup (125ml) water, and cook over low heat for 5 minutes or until the rhubarb is soft.
Meanwhile: soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, add to the rhubarb mixture and stir to dissolve.
Place mixture in a clean food processor and process with half the raspberries until smooth. Add the yoghurt and pulse a few times to combine. Pour over the biscuit base and place in the freezer for 2-3 hours until firm.
Stir the remaining 1/4 cup (55g) sugar in a pan with 1/4 cup (60ml) water over low heat until sugar dissolves. Increase heat to medium high, simmer for 1 minute, then add remaining raspberries and cook for 1 minute. Cool for at least 15 minutes, then press through a sieve and discard solids. Toss strawberries in the sauce.
Many thanks to www.taste.com.au for this Recipe