Rhubarb and Manuka Honey Frozen Yogourt Recipe

by katerina on June 12, 2009

Rhubarb and Manuka Honey Frozen Yogourt
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.

[print_this]Rhubarb and Manuka Honey Frozen Yogourt
(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.[/print_this]

More Recipes That Might Interest:
Rhubarb and Ginger Compote
Apple Rhubarb Galette
Skor Ice Cream



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