Frozen Rhubarb Yogurt Recipes

RHUBARB FROZEN YOGURT TORTE

Steps:

• Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
• Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
• Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
• Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
• *Available at Italian markets and specialty foods shops.

MAKE-AHEAD RHUBARB YOGURT PARFAITS

Steps:

• Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
• Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.