Rhubarb sauce is (almost) the only topping not offered at my local Red Mango frozen yogurt franchise. But I wish it were. Rhubarb sauce is my absolute favorite way to top ice cream, frozen yogurt – or now that I think about it, to top cake or cheesecake – or practically any dessert. Luckily, my rhubarb plant is still producing nicely this spring/early summer!
I tried to figure out how to make an ice cream/frozen yogurt with rhubarb throughout, but I couldn’t. So we went with a rhubarb swirl ice cream/frozen yogurt. After all, I believe I mentioned, rhubarb sauce swirled into anything is positively perfect.
Now, to explain the ‘slash’ between the ice cream/frozen yogurt. Most frozen yogurts (like those from Red Mango) are very low in fat. But I wanted creamy richness similar to ice cream, but the tart flavor of a frozen yogurt recipe. Thus I used full-fat yogurt to make a creamy ice cream/frozen yogurt. The results totally spot on!Print
#IceCreamLove: Rhubarb Ice Cream
- Yield: about 1 quart 1x
- 4 cups full fat plain yogurt
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 4 cups chopped rhubarb
- 1/2 teaspoon shredded lime peel/zest
- 1/2 cup sugar
- 1/2 cup water
- Lay several layers of cheesecloth (or paper towels) inside a large colander and place yogurt on cheesecloth to strain liquid into a bowl. Let yogurt strain for about 20-30 minutes in the refrigerator.
- Meanwhile, in a saucepan, stir together rhubarb, lime peel, sugar and water. Heat over medium high heat until boiling; cover and cook until rhubarb is falling apart tender, about 7-10 minutes. Remove cover and cook away liquid until desired consistency. (I like mine rather thick, this takes about 5 minute of cooking.) Cool completely.
- Place yogurt (which will be have reduced to about 3 cups) in a bowl and mix together thoroughly with sugar and vanilla. (Taste to see if you’d prefer more sugar!) Add to an ice cream maker and follow manufacturer’s instructions for processing.
- Place finished ice cream into freezer-safe container (like a plastic bowl with resealable lid) and swirl in rhubarb sauce, just barely mixing. Serve immediately or freeze for an hour to harden slightly. Remove from freezer 10 minutes before serving to make scooping easier.