Rhubarb frozen yogurt torte from Gourmet Magazine, April 2004 (page 173) by Tracey Seaman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on April 20, 2014

    I made this once many years ago, so don't fully remember how that first version turned out. This time, I used whole milk Middle Eastern style yogurt, since I have that on hand anyway, rather than the non-fat vanilla as called for. To make up for the missing sugar in the yogurt, I added almost a half cup of additional sugar to the mix, as well as some strawberries, as my rhubarb was fairly green and made for a vaguely puce-colored filling. When I took it out of the freezer, it took much longer for it to soften than the recipe indicated - it was solid as a brick! Maybe this is due to the fact that my ice cream maker just doesn't seem to cut it; the mix was still very soft when I put it in the pan, and I had to give up on trying to get the additional filling (it was too much to fit in the ice cream maker in one batch) to freeze at all, so just poured the liquid on top of the rest. It still tasted good, but was harder and icier than I think it should be, even as it thawed.

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