I am super pumped that rhubarb is out in full force right now. To my delight, there are several rhubarb plants on the property of the house we just bought. I, of course, had to purchase a couple more. There is never enough rhubarb in my opinion! I am thinking strawberry-rhubarb jam may be in my future… I can’t wait!
Rhubarb, when sweetened correctly, can be one of the best desserts. Especially when paired with strawberries. This time of year, I get really excited to make frozen desserts. Well, maybe not more excited because I always want ice cream. Maybe I feel like it’s a better excuse to make it while the sun is hot. Regardless of my excuses, this a well worth dessert to make. I swapped out the corn syrup for honey, and reduced the amount of sugar, which makes it a tad healthier. This is refreshing, slightly sweet, but still with the slight tang of yogurt. A perfect treat after a warm day in the
Recipe adapted from Country Living Magazine, June 2014
For the strawberry-rhubarb
- 2 cups chopped fresh strawberries
- 1 cup finely chopped rhubarb
- 1/4 cup sugar
For the frozen yogurt
- 3 cups plain, whole milk yogurt (or plain greek-style yogurt)
- 2 cups half-and-half
- 1/2 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- Combine the strawberries, rhubarb and 1/4 cup sugar in a small saucepan over medium heat. Cook, stirring often, until the fruit is softened, about 6-8 minutes. Let cool completely before using.
- For the frozen yogurt, combine the yogurt, half and half, sugar, honey, vanilla extract and salt in a large bowl. Whisk until combined. Let sit for about 5 minutes, then whisk until the sugar is dissolved. Cover and place in the refrigerator until completely chilled, 2-3 hours, or overnight.
- When the mixture is thoroughly chilled, swirl in the strawberry mixture. Pour into a bowl of an ice cream maker and process according to the manufacturer's directions. Freeze until ready to serve.