Wednesday, June 15, 2011

Frozen Rhubarb Yogurt

I've got a lot of rhubarb to harvest and with it being so hot and dry- I thought this recipe looked like something interesting to try. I got it from The Rhubarb Compendium.

Rhubarb Frozen Yogurt


2 Cups Stewed rhubarb
1/2 Cup Plain low fat yogurt
3 Tablespoons Granulated sugar
2 Tablespoons Orange juice


In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in icecream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm.

You'll notice that you need to stew some rhubarb for this recipe. Here is an easy way to do it:

8 C sliced rhubarb
1/2 C sugar
1/8 C water

In a large saucepan, combine the rhubarb, sugar, and water and bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Uncover and cook, stirring often, until the liquid has evaporated and the rhubarb is thick and jammy, about 10 minutes longer. 

**Shown on top of gingered rhubarb apple crisp. I used my kitchen aid ice cream attachment. Tangy goodness!

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