Rhubarb-Rosemary Frozen Yogurt

Some of you may have noticed that I haven’t posted for about a week or so.  Well that is because Lucy started to crawl, and then started pulling herself up.  I have been a little overwhelmed with how to keep her safe.  She can sniff out danger anywhere and crawls towards it as fast as she can.

Above is a perfect example.  It took her about 30 seconds to figure out how to pull the electrical plug safety things out.  Great.  I will be buying a different brand of those.

Needless to say, cooking and blogging hasn’t been my top priority.  I did make some frozen yogurt the other day that was quite good though.  I know rhubarb and rosemary sounds a little weird, but it works really well together.


2 cups rhubarb, cut

1 cup cugar

2 sprigs of rosemary

2 cups yogurt

1 cup whole milk

To make the rhubarb syrup:

Put the rhubarb, rosemary, sugar, and 1/4 cup water in a sauce pan over medium-high heat.  Cook stirring occasionally until the rhubarb are falling apart and the liquid is thickened.  Drain through a fine sieve.   The liquid will be a beautiful pink color.

Once the liquid has cooled a little, add in the yogurt and milk.  At this point follow the instructions for your own ice cream maker.

I didn’t get a very good picture of the frozen yogurt, so you are just going to have to take my word for it that it turned out.  Since it is really hot this week, I will probably be making more ice cream recipes.