Ever since I discovered the Frozen Yogourt recipe from The Perfect Scoop I just can’t get enough. I turned it into Blackberry Frozen Yogourt last year and now Rhubarb. It is so easy (no friggin custard, thanks), better for you and tastes great.
The reason I chose the Manuka Honey was that it has such a distinct, and delicious flavour. Luckily for me, J’s parents always bring it back from New Zealand for us so I don’t have to pay the crazy North American prices. I am sure regular honey would be delicious too. If you are looking for something sweet – add more sugar, we like it tart in our house. Also, J recommends it with a crumbled peanut butter and banana muffin on top. That man is spoiled.
If you are wondering if the rhubarb came from my garden, unfortunately it didn’t. We have been trying to grow it for two and a half years now. Our first plant was eaten by a deer. (Apparently no one told him the leaves are poisonous?) Our second plant was looking pretty bad last weekend, I am not sure it is established enough to survive our current heat and my lack of watering. I have heard from multiple sources that Rhubarb is almost impossible to kill once it gets going. Is anyone successfully growing Rhubarb? Any tips?
This is my entry to this week’s Weekend Herb Blogging hosted by Katie at Eat This.
(makes ~ 1L)
600g rhubarb, washed, trimmed and cut into 3/4″ lengths
1/4 cup water
1/4 cup Manuka honey (or regular honey)
1 tablespoon sugar
1/2 teaspoon vanilla
500ml full fat plain yogourt
Combine rhubarb and water in a sauce pan and turn up to medium-high heat. When it boils, reduce temperature to a simmer and add honey and sugar. Stir regularly until rhubarb is soft. Add vanilla and remove from heat. Cool to room temperature. Combine with yogourt and chill in the fridge for 8 hours or overnight. Freeze according to your ice cream maker’s instructions.
I like this best a few hours after it has been made and it is some where between soft serve and really hard. If it has been frozen for awhile remove from the freezer thirty minutes before you want to serve it. Your wrists will thank you.
More Recipes That Might Interest:
Rhubarb and Ginger Compote
Apple Rhubarb Galette
Skor Ice Cream
{ 8 comments… read them below or add one }
Yumm. We've still got lots of rhubarb (no growing tips, sadly, as I get mine from my mum's or my MIL's garden), so I can still make rhubarb yogurt ice cream (I made the regular one, less custard).
PS Thank you for popping by!
WOw tha tlooks so halthy delicous. The honey is totally new to me.
Can I just say how I am LOVING the rhubarb trend! I am so happy I get these recipes to try… I'll let u know how it goes lady!
This looks really good, and I like that it's not loaded with sugar like most recipes. Thanks for participating in WHB!
Oooh, I need to get my copy of this book out because I haven't tried this recipe yet!
Too true about not being able to kill rhubarb – I suggest using a crown transplant from another established plant (hack off about 1/3-1/2 of the root bulb from the donor plant and put it into fresh, fertilized soil). If you have wildlife around you fence it off with chicken wire, we found that it grows very well by the sides of buildings where it gets a bit of shelter too. We planted our transplant crown 2 years ago and it's bigger than the donor plant right now!
I cannot wait to get an ice cream maker just to make this – I love rhubarb in any form!!
Pille – I think that is what I need to try next. I do love yogourt ones though.
Happy Cook – it was new to me until I started getting it as a gift.
Angelique – glad you are enjoying it. There i so much of it and it is local, so I simply can't help myself!
Katie – Sometimes it is good to have low sugar. We get so much in other things anyways, you know!
Deborah – its fab. Terrible but fab.
Sarah – This is great info! Hmm.. I wonder who I know that has an established plant? So you… like… dig up part of the root to hack it off? Sorry I am totally un-knowledgeable on these things. Though I do know enough to cover it in wire to deter the deer, only through losing it though.
A great way to enjoy rhubarb! Sounds really healthy as well!