Amaretti Frozen Yogurt with Warm Vanilla-Roasted Rhubarb

1. 1

   Place frozen yogurt in large bowl.

2. 2

   Add amaretti; stir well to combine.

3. 3

   Working quickly, scoop frozen yogurt mixture into 6 balls.

4. 4

   Place in wax paperlined metal baking pan, and freeze several hours, or until yogurt balls are firm.

5. 5

   Preheat oven to 400F.

6. 6

   Toss rhubarb with pomegranate juice in 9- x 7-inch baking dish.

7. 7

   Split vanilla bean, scrape out seeds, and stir seeds into rhubarb.

8. 8

   Sprinkle sugar over fruit, and toss to mix.

9. 9

   Bake 30 minutes, or until tender.

10. 10

    Transfer to serving dish, and cool.

11. 11

    For each serving, place 1 frozen yogurt ball in dessert dish, and surround with 1/3 cup rhubarb.

* Per serving · 4 servings · Values may vary.

No additional tips available.