Rhubarb ripple frozen yogurt
Rhubarb compote:*
  • 520 g (4 cups) frozen, chopped rhubarb
  • 200 g (1 cup) granulated sugar
  • 1 tbsp grated fresh ginger
  • Juice of 1 lemon
Yogurt base:
  • 1,440 g (6 cups) full-fat, Greek-style yogurt
  • 300 g (1½ cups) granulated sugar
  • 1 tsp vanilla extract
  1. In a medium saucepan, stir together the rhubarb, sugar, ginger and lemon juice.
  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
  3. Continue cooking the mixture until it reduces by half and is thick enough to easily coat the back of a spoon. I ended up with about 2 cups of compote.
  4. Remove the mixture from heat and cool it completely before using.
  5. In a medium bowl, stir together the yogurt, sugar and vanilla extract. Cover and refrigerate until chilled through (at least 1 hour).
  6. Process the chilled mixture in an ice cream maker according to the manufacturer's directions.
  7. Working quickly, scoop half the frozen yogurt into an airtight storage container, spoon ½ cup of cooled rhubarb compote on top. Repeat with the remaining frozen yogurt and another ½ cup of compote. Starting in one corner, insert a butter knife vertically until it touches the bottom of the container and then draw "S" shapes the length of the container to create swirls.
  8. Freeze until firm (at least 4 hours).
  9. Remove the ice cream from the freezer 10 minutes before serving to soften it slightly.
* This recipe makes double the amount of rhubarb compote you'll need for this rhubarb ripple frozen yogurt. Half the recipe for the perfect amount or spoon the leftovers on top of your frozen yogurt or morning oatmeal.
Recipe by The Casual Baker at http://casualbaker.com/2015/04/rhubarb-ripple.html/