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    Home » Dessert

    Strawberry Rhubarb Greek Frozen Yogurt

    Jun 12, 2012 · Modified: Jul 25, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Strawberry Rhubarb Greek Frozen Yogurt - Andrea Meyers

    The end of strawberry season is always a bit sad for us. During the season we eat strawberries almost every day and the boys can’t get enough of those brilliant red berries, often sneaking some that I’ve set aside for desserts. I’ll find leafy green tops scattered around the kitchen counters and table like evidence left behind by squirrels, and boys with sticky red fingers and faces emphatically proclaiming that they did not eat the strawberries. I can hardly blame them for sneaking into the stash since I do it, too.

    I paired the last of the strawberries with more of our homegrown rhubarb in a Greek frozen yogurt, and the combination was just perfect. The tangy Greek yogurt, tart rhubarb, and sweet strawberries are a match made in dessert heaven, if there is such a place. And to make it even better, this is drop dead easy to make. So whether you are enjoying the last of your strawberries or are just beginning to enjoy fresh local strawberries, find some rhubarb and Greek yogurt and give it a try.

    Recipe Notes

    The Greek yogurt base is flavored with rhubarb puree, which you make by cooking down the rhubarb in a little water and sugar. Just cook until it’s very soft, then mash with a fork, or blend if it’s stringy. Then cool and whisk in the yogurt mixture. Make sure you chill the rhubarb yogurt base for 4 to 12 hours before churning so the rhubarb flavor has time to permeate the mixture. Add the strawberry chunks during the last two minutes of churning to keep them chunky and not mushy.

    Strawberry Rhubarb Greek Frozen Yogurt - Andrea Meyers
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    Strawberry Rhubarb Greek Frozen Yogurt

    Prep Time30 mins
    Cook Time30 mins
    Refrigeration and Freezing Time7 hrs
    Total Time8 hrs
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: frozen yogurt, rhubarb, strawberries, summer
    Servings: 16
    Calories: 100kcal

    Equipment

    • small saucepan
    • large plastic bowl with lid
    • ice cream freezer
    • 2-quart plastic freezer container with lid

    Ingredients

    • 3 cups rhubarb chunks
    • ⅓ cup granulated sugar
    • ⅓ cup water
    • 1½ cups plain Greek yogurt
    • 1½ cups half & half
    • ⅔ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 cups strawberry chunks
    US Customary - Metric

    Preparation

    Rhubarb Puree

    • Cook rhubarb chunks in the small saucepan with sugar and water until the rhubarb is fork soft, about 20 minutes. Mash with a fork and allow to cool completely. If the rhubarb is stringy, you can puree it with an immersion blender or in a jar blender.
    • In the plastic bowl, whisk together the Greek yogurt, half & half, granulated sugar, and vanilla extract. Stir in the rhubarb puree until it’s thoroughly mixed in. Cover and chill in the refrigerator at least 4 hours to overnight.

    Churn

    • About 30 minutes before churning, put the yogurt mixture in the freezer to get it really cold. Churn in your ice cream freezer according to the manufacturer’s directions. Add the strawberry chunks a little at a time during the last 2 minutes of churning. Scoop the frozen yogurt into the plastic freezer container, press a piece of plastic wrap over the yogurt, and put the lid on. Freeze until firm, at least 2 hours, before serving.

    Nutrition

    Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 18mg | Potassium: 149mg | Fiber: 1g | Sugar: 14g | Vitamin A: 104IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Sandy B says

      June 12, 2012 at 9:40 pm

      OMG! Do you know how much I love rhubarb, especially strawberry and rhubarb!
      And frozen yogurt!

      The thought of both of them together is positively divine. Thank you so much for this recipe. As soon as Nova Scotia's strawberries become ripe (1-2 wk), this is one recipe I'll be sure to try.

      Thank you.

      Reply
    2. Clarissa says

      June 13, 2012 at 2:31 pm

      I'm so glad I saw this on tastespotting!! I just bought an ice cream maker and have been searching for a recipe with rhubarb and strawberries. Thanks for sharing!

      Reply
    3. Melissa@veilweddingphotographer.org says

      June 15, 2012 at 10:56 pm

      OMG!! I MUST TRY!! The thought of strawberries AND rhubarb sounds so yummy I might die when I combine it with greek yogurt!!!

      Reply

    Trackbacks

    1. Strawberry Rhubarb Frozen Greek Yogurt – Gravel & Dine says:
      June 20, 2015 at 1:45 pm

      […] plant isn’t getting any smaller so, frozen yogurt seemed like a great idea.  I found this recipe a couple years ago when I was looking for a recipe for rhubarb ice-cream. It’s got great rhubarb […]

      Reply

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