Rhubarb Orange Crumble Frozen Yogurt
 
Prep time
Cook time
Total time
 
A great way to use up one of springs first offerings, rhubarb. Combined in a frozen yogurt with the essence of orange and crunchy streusel bits.
Author:
Recipe type: Dessert
Serves: 1.5 quarts
Ingredients
  • RHUBARB-ORANGE COMPOTE
  • ½ lb rhubarb cut into ½ to 1 inch pieces
  • 2 t orange zest
  • ⅓ c sugar
  • YOGURT MIXTURE
  • 1 ¼ c Greek yogurt, full fat
  • ¾ c rhubarb compote
  • ¼ c fresh squeezed orange juice
  • FROZEN YOGURT BASE
  • 2 oz cream cheese, softened
  • ⅔ c sugar
  • 1 t commercial stabilizer
  • 1 ½ c whole milk
  • ⅔ c heavy cream
  • ⅓ c glucose
  • 1 t orange zest
  • STRUESEL:
  • 1 c + 2 T flour
  • ¼ t baking powder
  • 2 t cinnamon
  • ½ t salt
  • ⅓ c brown sugar
  • ⅓ c sugar
  • ½ c butter
  • 1 t vanilla
Instructions
  1. Make the compote. Preheat oven to 300 degrees. Combine rhubarb, sugar and orange zest in a 8x8 pan. Bake for 45 minutes, stirring every 10 minutes. Mash compote. Cool.
  2. Mix together Greek yogurt, cooled compote, and orange juice.
  3. In a medium bowl, whisk the softened cream cheese until smooth.
  4. In a sauce pan whisk together sugar and commercial stabilizer. Whisk in whole milk, heavy cream and glucose.
  5. Bring mixture to a rolling bowl, reduce to a simmer and cook 2 minutes.
  6. Slowly pour into the bowl with cream cheese, whisking constantly until smooth. Stir in orange zest. Allow to sit and steep for 30 minutes.
  7. Strain milk mixture through a fine mesh strainer into a medium bowl. Stir in yogurt mixture.
  8. Prepare an ice-bath by filling a large bowl ⅔ full of ice and water. Set bowl with frozen yogurt base in ice-water and chill to 50 degrees, stirring periodically. Add more ice as needed.
  9. Refrigerate overnight.
  10. Make the streusel. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  11. In a medium bowl mix together flour, baking powder, cinnamon and salt. Whisk in sugar and brown sugar.
  12. In a separate bowl, melt butter in microwave and stir in vanilla. Allow to cool until still liquid but able to be touched.
  13. Pour vanilla butter into flour and sugar mixture. Use your fingers to mix together and break into ¼ to ½ inch pieces. Spread pieces into a single layer on a baking sheet.
  14. Bake for 10 minutes. Use a spatula to stir pieces, breaking it up if it has spread together. Bake another 5 minutes. Stir and break up pieces and allow to cool on baking sheet on top of wire rack. Transfer to a container and place in the freezer.
  15. Churn yogurt base in your ice-cream maker according to the instructions. It will be the consistency of soft-serve when it finishes churning. Work quickly to transfer to a container. Alternate layers of frozen yogurt with streusel pieces.
  16. Freeze for 4 hours to harden.
  17. Enjoy
Recipe by Gravel & Dine at https://gravelanddine.com/rhubarb-orange-crumble-frozen-yogurt/