Baked rhubarb frozen yogurt from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 42) by Jeni Britton Bauer

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

  • dinnermints on June 05, 2019

    Yogurty but still creamy, and with just enough tang. I also cut the rhubarb in smaller pieces after seeing the two previous reviews, and that worked well. Really delicious; I'd definitely make this again. I served it with Ottolenghi's apricot thyme galettes from Sweet (it wasn't intentional, but worked well together).

  • cespitler on June 21, 2017

    I love rhubarb, especially when it retains the tart aspect--this frozen yogurt does not disappoint. I followed TrishaCP's suggestion and cut the rhubarb small for roasting and it filled out the base. It frozen really well.

  • TrishaCP on June 07, 2014

    A great recipe if you like frozen yogurt but only if you aren't watching calories- Jeni's basic yogurt recipe calls for cream in addition to full-fat yogurt. The rhubarb almost taste candied, which is really nice, but I would cut them smaller than specified next time to better disperse it through the yogurt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.