Rhubarb-Raspberry Frozen Yogurt
The featured recipe is Rhubarb-Raspberry Frozen Yogurt (p.71) from Ice Cream and Frozen Desserts by Peggy Fallon. Check the book out in LINKCat.
4 cups sliced fresh rhubarb or thawed frozen rhubarb (about 1 pound or 450 grams)
3/4 cup sugar
1/2 cup water
2 cups plain yogurt
1 cup fresh or thawed frozen raspberries
1 Tbsp light corn syrup
1 tsp orange extract
Makes about 5 cups.
In a nonreactive medium saucepan, combine the rhubarb, sugar, and water. Cook over medium heat for about 7 minutes, stirring frequently, until rhubarb is soft. Set aside for 10 minutes to cool slightly.
In a food processor, puree the rhubarb until smooth. Scrape into a large bowl and stir in the yogurt, raspberries, corn syrup, and orange extract. Cover and refrigerate for 2 hours, or until cold.
Pour the yogurt into the canister of a ice cream maker and freeze according to the manufacturer's directions. Transfer the frozen yogurt to a covered container and freeze until it is firm enough to scoop, at least 4 hours or overnight.