Rhubarb and Port Frozen Yoghurt

Rhubarb and Port Frozen Yoghurt

I’m writing this in May and I’ve been given some lovely rhubarb from my friend, Claire, the gardener.  It was thick and plentiful and made a lovely dessert in this Rhubarb and Port Frozen Yoghurt.  First I stewed the fruit in port with plenty of sugar which made a nice jammy consistency.  This was then swirled into natural yoghurt and churned to make a lovely grown up fro yo.   As you gardeners know, rhubarb often comes in gluts and you can have loads of the stuff all at the same time so this recipe idea is a good way to use it up and to preserve it.  

We always had so much rhubarb growing up from my Dad’s garden.  I loved it stewed with custard and this recipe is not that far away from that lovely traditional dish.  Frozen Yoghurt with rhubarb really does work.  However, be warned if you are feeding kids, you may be better off offering them something different (well mine weren’t keen and obvs it does contain port too, so probably not the best parenting to even offer them in the first place) but the adults all really loved this recipe.

You can try this recipe with a ready made rhubarb jam too, that may be quicker than making a jam from scratch.  

Rhubarb has large leaves which you never eat and pink, red or green stalks that are used for cooking.  The best dishes are crumbles and pies and of course frozen desserts like our recipe here.  You do need a ton of sugar though so sweeten rhubarb as it is super sour.  

The picking season is springtime but rhubarb can be ‘forced’ under pots to give an earlier crop during winter.  It freezes really well, either cooked or raw (peeled and chopped).   The pink variety is gorgeous and so pretty.

You can find more info on rhubarb and its health benefits here.

If you’d like to grow rhubarb, you can find some gardening tips here.

If you need to buy an ice cream maker take a look at our shop.

 

 

Rhubarb and Port Frozen Yoghurt
Rhubarb and Port Frozen Yoghurt
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Recipe Notes

If you want you could stir in 5 tbsp of bought rhubarb jam or compote instead of making it from scratch.

There is no Nutrition Label for this recipe yet.
Ingredients
  • 500 g natural yogurt
  • 600 g rhubarb
  • 600 g sugar The sugar should weigh the same as your rhubarb to make jam. Adjust as necessary if you want to make more.
  • 3 tbsp port
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
20minutes
Ingredients
  • 500 g natural yogurt
  • 600 g rhubarb
  • 600 g sugar The sugar should weigh the same as your rhubarb to make jam. Adjust as necessary if you want to make more.
  • 3 tbsp port
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
20minutes
There is no Nutrition Label for this recipe yet.
Method
  1. Peel and chop the rhubarb into chunks.rhubarb
  2. Add to a pan with the sugar, port and a splash of water.
  3. Stir well so the sugar dissolves then bring to the boil. Continue a rolling boil for 10 minutes of so until the rhubarb has softened and you have reached setting point. You can check this on a plate you have put in the fridge. If the jam wrinkles up when you touch it with a teaspoon it is good.
  4. Once the jam is cool, add 5 tbsp to natural yoghurt and stir. Keep the rest of the jam in a sterilised jar.
  5. Churn in your ice cream machine until thick and creamy.
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