The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor, and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying.
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About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.
Rhubarb Frozen Greek Yogurt
About This Recipe
|Yield:||makes 1 quart|
|Active time:||1 hour|
|Total time:||4 hours|
|Special equipment:||Ice cream machine|
|This recipe appears in:||Scooped: Rhubarb Frozen Greek Yogurt|
- 1 pound of rhubarb stalks, cut into 1/2-inch slices
- 1 1/2 cups Greek yogurt
- 2 cups sugar, divided
Add rhubarb to a medium saucepan and add 1/2 cup water. Cover and cook, stirring occasionally, over low heat until rhubarb is completely broken down and reduced to a thick paste, about 45 minutes. Add 1 cup of sugar, cook, stirring frequently until the sugar has dissolved, and remove from the heat. Chill in the refrigerator until cool.
In a mixing bowl, whisk 1 1/2 cups Greek yogurt, the rhubarb paste (you should have about 1 cup) and the second cup of sugar until fully incorporated. Spin the mixture in your ice cream machine according to manufacturer's instructions.