Strawberry & Rhubarb Ripple FroYo
Makes about 4 cups (1 liter)
Time: 20 minutes prep + freezing
We prefer our FroYo slightly tart and not overly sweet. You can adjust the amount of honey depending on your preference and on the tartness of the fruit. High season strawberries and rhubarb are generally sweeter than pre-season.
½ pound (225 g) rhubarb, sliced
1 pound / 500 g strawberries, coarsely chopped
1 vanilla pod, seeds scraped
1/2 cup (8 tbsp) honey, preferable raw
2 cups / 700 ml organic full-fat plain yogurt (greek or turkish style)
Place rhubarbs, strawberries, vanilla pod + seeds, and 4 tbsp honey in a medium size saucepan, cover and bring to a boil, lower the heat and simmer for 10 minutes. Remove the pod and use a fork or a stick blender to mash up the fruit. We like it slightly chunky but you could of course make it completely smooth if you prefer. Refrigerate for 1 hour or until completely cool. Combine yogurt, the rest of the honey and 3/4 of the fruit compote. Pour the FroYo mixture into an ice cream machine and follow the manufacturer’s instructions. When done, remove the ice cream paddle. Stir in the rest of the fruit compote carefully so you get a ripple effect. Pour the FroYo into a freeze proof container (we use a bread tin). Leave in the freezer until firm, or as long as you like.