Strawberry Rhubarb Frozen Yogurt

This strawberry rhubarb Greek frozen yogurt combines tangy rhubarb with sweet strawberries for a refreshing summer treat that balances creamy richness with bright fruit flavors. The Greek yogurt adds protein and a pleasant tanginess that elevates it beyond regular ice cream.

I created this recipe during a particularly hot summer when my family was craving something cool and refreshing but with less sugar than store bought options. The combination of tangy yogurt with seasonal fruits quickly became our go-to dessert for backyard gatherings.

Ingredients

• Rhubarb chunks: Provides the signature tartness that balances the sweetness. Look for firm stalks with vibrant color.
• Granulated sugar: Needed to tame the natural sourness of rhubarb. You can adjust slightly to taste.
• Plain Greek yogurt: Creates the creamy base and adds protein. Choose full fat for best texture.
• Half & half: Adds richness without being as heavy as cream. Use organic if possible.
• Vanilla extract: Enhances the fruit flavors. Pure extract gives the best flavor.
• Strawberry chunks: Adds natural sweetness and beautiful color. Select ripe, fragrant berries.
• Water: Helps create the rhubarb puree. Filtered water works best.

Step-by-Step Instructions

Prepare the rhubarb puree:

Combine rhubarb chunks with sugar and water in a small saucepan over medium heat. Cook for about 20 minutes, stirring occasionally, until the rhubarb breaks down and becomes fork tender. The mixture should reduce slightly and thicken. Remove from heat and mash thoroughly with a fork until smooth. For an ultra smooth texture, consider using an immersion blender. Allow the puree to cool completely to room temperature before proceeding.

Create the yogurt mixture:

In a large bowl, whisk together the Greek yogurt, half & half, granulated sugar, and vanilla extract until completely smooth and the sugar has dissolved. Take your time with this step to ensure there are no sugar granules remaining. Once smooth, fold in the cooled rhubarb puree, stirring gently but thoroughly to create a consistent pink mixture. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Chill thoroughly:

Place the mixture in the refrigerator for at least 4 hours, but preferably overnight. This extended chilling time allows the flavors to meld together and ensures the mixture is cold enough to churn properly. About 30 minutes before churning, transfer the mixture to the freezer to get it extra cold, which will help it freeze more quickly in the ice cream maker.

Churn the frozen yogurt:

Pour the thoroughly chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 to 25 minutes. The mixture should increase in volume and reach a soft serve consistency. During the final 2 minutes of churning, slowly add the strawberry chunks a little at a time to ensure even distribution throughout the frozen yogurt.

Freeze until firm:

Transfer the churned frozen yogurt to a freezer safe container. Press a piece of plastic wrap directly onto the surface of the yogurt to prevent ice crystals from forming. Secure the lid and place in the freezer for at least 2 hours until firm enough to scoop. For the best texture and flavor, let the frozen yogurt sit at room temperature for 5 minutes before serving.

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The rhubarb is truly the star of this recipe, providing that distinctive tang that makes this frozen yogurt special. My grandmother always grew rhubarb in her garden, and this recipe reminds me of summer afternoons spent helping her harvest those ruby red stalks for her famous pies and jams.

Storage Tips

This frozen yogurt keeps best in a shallow, airtight container with plastic wrap pressed directly onto the surface before adding the lid. This double protection helps prevent ice crystals from forming. The texture is best when consumed within two weeks, though the flavor will remain good for up to a month. If the frozen yogurt becomes too hard, simply let it sit at room temperature for 10 minutes before scooping.

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Ingredient Swaps

If rhubarb isn't available, you can substitute with tart cherries or cranberries for a similar tangy profile. For a dairy free version, coconut cream can replace the half & half, and dairy free Greek style yogurt works well as a substitute for traditional Greek yogurt. Honey or maple syrup can replace granulated sugar, though you may need to adjust the amounts slightly since these sweeteners are more intense than sugar.

Serving Suggestions

This frozen yogurt pairs beautifully with shortbread cookies or almond biscotti for textural contrast. For an elegant dessert, serve a small scoop in chilled martini glasses topped with fresh mint and a drizzle of honey. During summer gatherings, I love to set up a toppings bar with toasted nuts, crumbled graham crackers, and various berry sauces for guests to customize their servings.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this frozen yogurt. Thaw them partially before adding to the churning mixture, and drain any excess liquid to prevent ice crystals from forming.

→ How long will this frozen yogurt keep in the freezer?

When stored in an airtight container with plastic wrap pressed directly on the surface, this frozen yogurt will maintain good quality for about 2 weeks. After that, ice crystals may begin to form.

→ Can I make this without an ice cream maker?

While an ice cream maker produces the best texture, you can make a no-churn version by freezing the mixture in a shallow container and whisking it vigorously every 30 minutes for about 3-4 hours until it reaches the desired consistency.

→ Is there a substitute for half & half?

You can substitute half & half with a mixture of equal parts whole milk and heavy cream. For a lighter version, you could use all whole milk, though the final product will be less creamy.

→ How can I make this dessert less tart?

If you prefer a sweeter dessert, you can increase the sugar to 3/4 cup in the yogurt mixture. You can also add 1-2 tablespoons of honey which pairs beautifully with the Greek yogurt.

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt contains more moisture than Greek yogurt, which may result in a less creamy texture and more ice crystals. If using regular yogurt, strain it through cheesecloth for a few hours first to remove excess liquid.