Rhubarb sauce is (almost) the only topping not offered at my local Red Mango frozen yogurt franchise. But I wish it were. Rhubarb sauce is my absolute favorite way to top ice cream, frozen yogurt – or now that I think about it, to top cake or cheesecake – or practically any dessert. Luckily, my rhubarb plant is still producing nicely this spring/early summer! So when the talented Mis Pensamientos posted that the June/July Love Bloghop would be #IceCreamLove, I knew rhubarb would be my flavor of the month.
I tried to figure out how to make an ice cream/frozen yogurt with rhubarb throughout, but I couldn’t. So we went with a rhubarb swirl ice cream/frozen yogurt. After all, I believe I mentioned, rhubarb sauce swirled into anything is positively perfect.
Now, to explain the ‘slash’ between the ice cream/frozen yogurt. Most frozen yogurts (like those from Red Mango) are very low in fat. But I wanted creamy richness similar to ice cream, but the tart flavor of a frozen yogurt recipe. Thus I used full-fat yogurt to make a creamy ice cream/frozen yogurt. The results totally spot on!
Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The Twitter hashtag is #icecreamlove