RHUBARB FROZEN YOGURT RECIPE: HOW TO MAKE IT
My frozen yogurt makes a refreshing end to any meal. The rhubarb flavor is fantastic.—Sarah Bradley, Athens, Texas
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 1 quart.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 177 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 46mg sodium, CarbohydrateContent 39g carbohydrate, FiberContent 1g fiber), ProteinContent 4g protein.
FROZEN RHUBARB DESSERT RECIPE - FOOD.COM
This delicious dessert is perfect to make ahead and freeze for a large gathering on Mother's Day or the long Victoria Day Weekend. The texture of the filling is similar to semifreddo, which is Italian for half-frozen, and contrasts nicely with the crunchy crust. Prepare the crust and rhubarb mixture ahead of time for quick assembly later.
Total Time 30 minutes
Prep Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring rhubarb and brown sugar to a boil over medium-high heat, stirring. Reduce heat to medium; cook until rhubarb is softened to sauce consistency, 10-15 minutes.
- Meanwhile, grate rind of orange, and squeeze orange to yield 1/4 cup juice.
- Mix together juice, rind and cornstarch until smooth; stir into rhubarb sauce and increase heat to high and boil for 1-2 minutes or until thickened slightly.
- Transfer to a bowl and let cool to room temperature or chill in refrigerator for about 30 minutes.
- METHOD FOR CRUST AND TOPPING:.
- Meanwhile, in a food processor, pulse together flour, wallnuts, sugar and cinnamon until crumbly.
- Add butter and pulse until combined; press 1 1/2 cups of the crumbs over bottom of 9-inch springform pan.
- Bake crust and crumbs in a 350F oven for 7 minutes or until crumbs are golden brown; remove crumbs.
- Bake crust for 8 minutes longer or until golden brown. Remove to rack and let cool to room temperature, 25-30 minutes.
- In a large bowl, beat egg whites on high speed until soft peaks form; gradually beat in sugar, a spoonful at a time, beating until stiff peaks form. Stir in rhubarb.
- Stir in food coloring by drops to desired color. Pour over crust; sprinkle with reserved crumbs. Freeze for 8 hours or over night. (If frozen solid, remove from freezer a few minutes before serving). Run a knife dipped in hot water around the edge and remove springform ring; cut into serving pieces and garnish with mint if desired.
Nutrition Facts : Calories 246.3, FatContent 8.6, SaturatedFatContent 3.6, CholesterolContent 13.5, SodiumContent 47.5, CarbohydrateContent 42.5, FiberContent 2.6, SugarContent 32, ProteinContent 2.6
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RHUBARB FROZEN YOGURT RECIPE: HOW TO MAKE IT
My frozen yogurt makes a refreshing end to any meal. The rhubarb flavor is fantastic.—Sarah Bradley, Athens, Texas
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 177 calories per serving
From tasteofhome.com
Total Time 35 minutes
Category Desserts
Calories 177 calories per serving
- In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely. , Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight., Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
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