Recipe: Rhubarb Ginger Frozen Yogurt
1 lb rhubarb, cut into 1/2-inch pieces
Cook for several minutes, stirring occasionally, until rhubarb is soft and easily mashed with the back of a spoon. Remove from heat; chill rhubarb mixture in refrigerator until completely cool.
In a large bowl, whisk together the reserved orange juice with yogurt,vanilla, and salt. Freeze in an ice cream maker according to manufacturer's instructions.
|Frozen-yogurt-to-be, ready to churn.|
Makes about 1 quart.
Next time I make this yogurt, I'd like to stir in crumbled graham crackers along with the rhubarb puree for a little more texture. I love a little crunch in my ice cream, and I think graham crackers would provide a crunchy, sweet counterpoint without overpowering the tartness of the rhubarb. Imagine rhubarb in a graham cracker piecrust and you'll get my drift... yum. If you happen try this recipe with the extra step added in, leave me a comment and let me know how it turns out!