I'd heard a rumor that it was rhubarb season, and thought a tart rhubarb frozen yogurt would make a great recipe for this week's Scooped post. To me, rhubarb tastes like summer and I hoped, perhaps a little foolishly, that it was summertime again.
But it isn't summer, it's barely May, and finding the rhubarb turned out to be a little trickier than I had thought. None of the supermarkets I tried had it in stock, and at the sprawling Union Square Farmers Market in New York City, only one farmer had any for sale. But it was crisp and pink and still dirty from the soil, and it made my kitchen smell, even prematurely, like summer.
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.
- Yield:makes 1 quart
- Active time: 1 hour
- Total time:4 hours
- 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.