Strawberry-Rhubarb Frozen Yogurt with Ginger

Name: Strawberry-Rhubarb Frozen Yogurt with Ginger
Ingredients: 8 ounces (225 g) rhubarb stalks; 5 slices fresh ginger, about 1 inch (2.5 cm) in diameter; 1 cup (240 ml) water; 1 pound (455 g) ripe fresh strawberries; 8 ounces (225 g) granulated sugar; ⅓ cup (80 ml) or 4 ounces (115 g) light corn syrup; 2 eggs; 4 cups (960 ml) Unflavored Yogurt

Preparation info

Yield: approximately
2 quarts

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The amount of sugar called for will produce a tangy, refreshing flavor. Adjust the sugar as needed, depending on the sweetness of the strawberries and your own taste.

Ingredients

8 ounces (225 g) rhubarb stalks
5 slices fresh ginger, about 1 inch (2.5 cm) in diameter<

Dessert
Vegetarian
Gluten-free

Method

Wash the rhubarb and trim the top and bottom of each stalk. Cut the stalks into small pieces and place in a saucepan with the ginger and the water. Cook over medium heat until the rhubarb is soft and begins to fall apart. Remove the ginger slices and discard. Strain the remaining mixture, then return the pulp to the saucepan. Discard the liquid.
Clean and stem