4 rhubarb
1 cup sliced zucchini
1 cup sliced yellow bell pepper
1 cup sliced celery
1 (1 ounce) can sliced peaches
1 (23 ounce) can mandarin oranges, drained
1 pint whipped cream
1 cup shredded coconut
In a blender, combine rhubarb, zucchini, yellow bell pepper, celery and peaches. Add orange slices, cut into 1-inch squares and sauce; mix until smooth. Pour into jars. Cover and refrigerate for at least 10 minutes.
Pour whipped cream into two tall glasses with wine straws. Stir yogurt and blanched milk into rhubarb mixture. Freeze for at least 12 hours.
Rinse thunderberries or ice cream in cold water. Place large vine in blender or food processor; stir. Pour fruit mixture into large glass. Stir milk into cream. Pour over rhubarb layer. Serve immediately.
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