Tangy. Creamy. Refreshing.
These are all adjectives to describe this bowl full of raspberry rhubarb frozen yogurt. Although it’s not nearly warm enough for frozen treats here in the frozen tundra, I can’t ever pass up a good rhubarb splurge.
This frozen yogurt is sure to be a summer staple for us! There is something amazing about the combination of Greek Yogurt (we used Fage), honey and raspberry rhubarb. Trust me on this one.
Up next, I’ll try the blueberry rhubarb jam mixed into this frozen yogurt base.
Raspberry Rhubarb Frozen Yogurt
- 2 C plain Greek Yogurt
- 1/4 – 1/2 C honey (depending on your preferred level of tartness)
- 3/4 C raspberry rhubarb preserve
Combine 2 C plain Greek Yogurt with 1/4 to 1/2 C honey. Use more or less honey to your taste preferences.
Stir until smooth.
Then, stir in 1/2 C raspberry rhubarb preserve.
Sample to make sure the sweet/tart ratio is just right for your family.
Pour into your ice cream maker and make according to manufacturers directions.
After about 15 minutes, your frozen yogurt should be ready. Stir in the remaining 1/4 C rhubarb raspberry preserve so that you swirl the frozen yogurt.
Serve right away or, freeze until ready to serve.