This Rhubarb Ripple Frozen Yogurt is the perfect treat for rhubarb season! The Greek frozen yogurt comes together extremely quickly and the rhubarb ripple adds a delightful colour and flavour!
I have finally used up all of the leftover frozen rhubarb in my freezer and guess what time it is? It’s time for the fresh stuff friends!!
And I’m not sure whether or not the short season makes rhubarb seem so special, but a good rhubarb pie or a rhubarb cake is what I will always choose over any other dessert. Thank goodness Paul is with me…we devour the stuff!
But here’s the thing – this Saturday, my fridge AND stove are being removed from my apartment.
*Yay* for selling them! But, *Oh my god, we won’t have a fridge or stove for 3 whole weeks AND we’re having guests every gosh darn weekend until we move AND we are having Paul’s bosses for dinner on June 20th*.
Things might get real weird up in dis house.
ANYWAY, to use up the last of my freezer rhubarb, I cooked it down and made a huge batch of a simple rhubarb jam. This jam served two functions: (1) to make jam (duh!), and (2) to make a delicious ripple in some frozen yogurt I was planning on making. I’ve been trying to make ice cream a few times a month, and somehow nailed this recipe for frozen yogurt made with Greek yogurt on my first try!
The fro yo itself only has three ingredients (WOO HOO!) and comes together in no time at all. I really like the frozen yogurt on its own, but trust me, rhubarby jam makes things way more interesting and tasty!
- 4 cups rhubarb, chopped
- 1 cup water
- 1 cup sugar
- 2 cups plain 2% Greek yogurt
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup rhubarb jam
- To prepare the jam, place all the ingredients into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring occasionally, for about 30 minutes. If you notice that you have a bit too much water after 30 minutes, feel free to strain the jam in a fine mesh stainer to remove some of the water and then reserve the pulp. Set aside in the fridge to cool completely for about 3 hours (this recipe yields 1 1/2 cups).
- For the frozen yogurt, in a medium bowl, mix together the yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.
- Freeze in your ice cream maker according to the manufacturer's instructions. For me, I found that this took less than 15 minutes to freeze, so you'll want to watch it carefully.
- As you remove the frozen yogurt from the machine, layer it in the container with spoonfuls of chilled rhubarb jam. Freeze for a minimum of 1 hour and enjoy the day of (it tastes the best this way)!
This frozen yogurt is best enjoyed the day that it is made. If you want to make it and save it for later, allow a good 20 minutes for it to sit on the counter before enjoying. It freezes hard!
Leftover rhubarb jam can be kept in the fridge for up to 1 week. It goes really nice with some buttered toast, or on any baked good, really. It also tastes nice in oatmeal! If needed for longer term storage, you can freeze it for up to 6 months.