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Rhubarb and strawberry ice lollies

Equipment: For this recipes you will need ice lolly moulds.

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.

  2. Place the rhubarb and strawberries onto the baking tray. Pour over the orange juice and sprinkle over 75g/2¾oz of the sugar. Bake in the oven for 10-15 minutes, or until soft.

  3. Bring 100ml/3½fl oz water, the remaining 100g/3½oz sugar and the cinnamon to the boil in a saucepan and continue to boil until the liquid is syrupy.

  4. Add the cooked fruit to the syrup and set aside to cool.

  5. Blend the mixture in a blender to a purée and stir in the cream.

  6. Pour the mixture into ice lolly moulds and freeze for 3-4 hours, or until completely frozen.

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