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.
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.