I'd heard a rumor that it was rhubarb season, and thought a tart rhubarb frozen yogurt would make a great recipe for this week's Scooped post. To me, rhubarb tastes like summer and I hoped, perhaps a little foolishly, that it was summertime again.
But it isn't summer, it's barely May, and finding the rhubarb turned out to be a little trickier than I had thought. None of the supermarkets I tried had it in stock, and at the sprawling Union Square Farmers Market in New York City, only one farmer had any for sale. But it was crisp and pink and still dirty from the soil, and it made my kitchen smell, even prematurely, like summer.
The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying.
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About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.