Strawberry Rhubarb Greek Frozen Yogurt (Print Version)
# Ingredients:
→ Rhubarb Base
01 -
3 cups rhubarb chunks
02 -
⅓ cup granulated sugar
03 -
⅓ cup water
→ Yogurt Mixture
04 -
1½ cups plain Greek yogurt
05 -
1½ cups half & half
06 -
⅔ cup granulated sugar
07 -
1 teaspoon vanilla extract
→ Fruits
08 -
2 cups strawberry chunks
# Instructions:
01 -
Cook rhubarb chunks in a small saucepan with sugar and water until fork soft, about 20 minutes. Mash with a fork and allow to cool completely. If the rhubarb is stringy, puree it with an immersion blender or in a jar blender.
02 -
In a large bowl, whisk together the Greek yogurt, half & half, granulated sugar, and vanilla extract. Stir in the cooled rhubarb puree until thoroughly mixed. Cover and chill in the refrigerator for at least 4 hours or overnight.
03 -
About 30 minutes before churning, place the yogurt mixture in the freezer to get it very cold.
04 -
Churn in your ice cream maker according to the manufacturer's directions. Add the strawberry chunks a little at a time during the last 2 minutes of churning.
05 -
Scoop the frozen yogurt into an airtight container, press a piece of plastic wrap over the yogurt, and put the lid on. Freeze until firm, at least 2 hours, before serving.
# Notes:
01 -
The rhubarb puree must be completely cooled before mixing with dairy ingredients to prevent curdling.
02 -
For best texture, allow frozen yogurt to sit at room temperature for 5 minutes before serving.