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Gravel & Dine

Strawberry Rhubarb Frozen Greek Yogurt

A rhubarb infused frozen yogurt with chunks of strawberries.
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Prep Time 6 hours
Total Time 6 hours
Servings: 8 cups
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/3 c sugar
  • 1/3 water
  • 3 c rhubarb chopped
  • 1-1/2 c nonfat Greek yogurt
  • 1-1/2 c half & half
  • 2/3 c sugar
  • 1 t vanilla extract
  • 2 c chopped strawberries
  • If you have an old-fashioned ice-cream maker:
  • Rock Salt
  • Ice

Method
 

  1. Heat the water and sugar in a saucepan on medium heat until the sugar dissolves. Add the rhubarb and bring to a boil. Cook for 15 minutes until the rhubarb is tender. Puree with an immersion blender, until it’s as smooth or chunky as you want. Cool.
  2. In a bowl, whisk together the Greek yogurt, half & half, sugar, and vanilla. Chill for a few hours or overnight, to allow the rhubarb to infuse throughout the yogurt mixture.
  3. Stir the strawberries into the yogurt mixture.
  4. Add to your ice-cream maker and follow the directions to churn the ice-cream. With mine, I start it churning for a couple minutes and then layer on the ice and rock salt. It’s easy to know when it’s done because it just stops.
  5. After the ice-cream is done churning, put into freezer safe containers and freeze until hard enough to scoop, about 2 hours. Enjoy!
  6. Note: Depending on your type of ice-cream maker, you might want to chill the yogurt mixture in the freezer for a half hour or so before churning. Also it might want you to add the strawberries toward the end of churning. Follow the directions for your ice-cream maker.