And it's MAY! That's right folks, let's pretend it's still springtime when the grocery stores are bursting with big juicy ruby-ripe strawberries and everybody is talking about the rhubarb in their garden. But you don't mind, no not at all.
Our garden always EXPLODES with rhubarb each spring and it always seems to be so much that one cannot possibly use it all. This is why I love to find new and delicious ways to get it out of the garden and onto my plate/bowl/spoon/glass etc.
Good thing I finally started liking the stuff a few years ago. It makes this adventure all the more enjoyable!
A fun fact I learned while making this ice cream: if you stew/boil rhubarb on the stove in a pot as many of us do, it is delicious. However, it will loose it's beautiful pink hue and turn into a sort of greeny-brown stringy mush. The way to keep its pretty-pinkness is to roast it! Yes, I'm still not sure why exactly this happens, but baking or roasting rhubarb (with lots of sugar, of course) in the oven keeps it's colour. Also, any chance for alliteration is nice.
This is really nice on its own, or even mixed with chocolate :) But what isn't?
Cheers to springtime and MAY! (even if I'm a little late)
Roasted Strawberry Rhubarb Frozen Yogurt
Recipe slightly adapted from Jeni's Splendid Ice Creams
For the Fro-Yo Base:
Prep the Yogurt: