A weekend trip to a new-to-me farmer's market found me purchasing a pound of rhubarb, along with some other delicious goodies. I knew immediately that I wanted to try and make something other than the traditional cobbler or crumble that usually accompanies this tangy fruit. Frozen yogurt seemed like an interesting option and after a bit of time researching this idea, I combined a few recipes to come up with what you see here.
Our frozen yogurt/ice cream maker is a much loved kitchen gadget in our home. I usually bring it out of hibernation sometime in May and it keeps a place in our kitchen until late October, when it's relegated back to storage. The kids love to make homemade ice creams and yogurts, and nothing could be more refreshing following a soccer game in thirty degree heat.
I find the ice cream maker to be one of the easiest kitchen gadgets for young children to use. In most cases the ingredients are mixed together in a bowl and added to the machine, where they flip the switch and thirty minutes later magic has happened.
So, here's to several months of homemade frozen goodness and many more trips to the farmer's market.
*In case you're wondering, the frozen yogurt is not pink as it's made with a rhubarb compote which simmers with a cinnamon stick. This causes the rhubarb to turn a brownish colour.
Rhubarb Frozen Yogurt
1 cup rhubarb compote (recipe below)
1/2 cup plain yogurt
3 tbsp sugar
3 tbsp orange juice
~ Place all ingredients into a bowl and mix with a whisk to combine well.
~ Add to the ice cream maker and mix together according to the manufacturer's directions.
3 cups of cleaned and diced rhubarb
1/4 cup water
1/2 cup of sugar
1 cinnamon stick
~ Place all of the ingredient into a pot and place over med-high heat on the stove.
~ Bring to a boil, stir and cover, and reduce heat to a simmer.
~ Allow to simmer for 30 minutes. Remove from the heat and set aside to cool.