I really dislike the weather lately. It's been hot and humid and downright gloomy. While I admit that my goal is to move back to San Francisco where it's always gloomy this time of year, I'm still annoyed with Los Angeles' overcast skies. It's hard to get behind the gloom when you haven't willingly signed up for it. My solution? Go back to the Bay for five days where the clouds are abundant and drizzle is in the forecast. I'm brilliant, right? At the very least there is a potential job opportunity and one of my favorite bands (The Good Life) to brighten up my stay. So, sometime between Thursday and Monday, expect something exciting from the kitchen of Miss M and maybe an introduction to J, my partner in legal crime. He's taken up urban gardening and cooking.
In addition to my least favorite weather phenomenon, yesterday my mom went on one of those get this crap out of my fridge and freezer rampages. Well, okay, maybe rampage is too strong of a word. But she certainly has been harping on us to eat up leftovers and use things in the freezer. My task? Use up all of the rhubarb I had frozen last month. It's kind of difficult to be creative or even want to cook when someone tells you that it's mandatory. Couple that with my weather-induced sour mood, and I knew just what to make: rhubarb frozen yogurt. And you know what's even better than rhubarb frozen yogurt? Rhubarb frozen yogurt with strawberry swirls.
First, I must disclose that I don't own an ice cream maker. I really want one of those KitchenAid attachments (in fact, I want all of the KitchenAid attachments), but have never really had the funds to spare. So I kind of peeked around the net a bit until I came upon David Lebovitz's instructions on how to make ice cream without a machine. I whipped out my stick/immersion/whatever blender that we've had for probably 10 years and got to work. Blending half frozen slush every half hour for three hours is not exactly the most amusing thing in the world, but it did work. Except for the swirls. When my yogurt was almost done, I poured my strawberry puree into the bowl a little at a time and started to mix it in lightly. The yogurt had other ideas and made an executive decision to merely become strawberry rhubarb flavored--no swirls allowed. I'm sure if you have an ice cream machine this won't happen. Otherwise, prepare for swirl-less yogurt.
And, as a side note, my dad decided this was too tart. My brother decided it wasn't tart enough. I thought it was just right. My mom has yet to try any. So taste it before you freeze it and adjust accordingly.
Ingredients (Makes approximately 1 quart)
1 lb. rhubarb, chopped into 1 inch pieces
1 cup greek yogurt (full or non fat is fine)
2/3 cup sugar
1 pint (about 12 ounces) strawberries, hulled and quartered
2 Tbsp. sugar
1. Mix your rhubarb with 2/3 cup sugar and place in pot over low heat. Stew for approximately 15 minutes until rhubarb is soft.
Neon rhubarb turns into green rhubarb.
2. Place rhubarb, including liquid, in a food processor or blender and puree. If you're too excited to allow rhubarb to cool, make sure to take the round plastic thing out of your blender lid or leave out the "pusher" -- otherwise, the combination of steam and blending can cause the lid to burst off.
3. Strain rhubarb to remove any stringy chunks. You can attempt to re-puree these pieces. You can also leave them in if you're into that kind of thing.
4. Blend yogurt in with rhubarb puree. Taste to check if it is sweet enough for your tastes.
It kind of looks gross at this point, eh?
5. Chill rhubarb-yogurt mixture in the fridge. Then place in your ice cream maker or begin the task of actual handmade froyo.
6. In the meantime, take chopped strawberries and 3 tablespoons of sugar and allow to macerate for 15 minutes.
Beautiful beautiful strawberries...
7. Take strawberry mixture and puree. Then strain to remove the seeds. No one likes seeds in their teeth.
|...ugly ugly pictures.|
8. When yogurt is almost done, slowly swirl in the strawberry puree while machine is going. If doing by hand, just kind of mix it in. This will give you some slight swirls.
9. Keep in covered container in freezer. If too hard, let sit for 10 minutes and scrape. If you did it by hand, scraping and then re-blending it will help make it smoother.