Rhubarb & Strawberry Ripple FroYo

Rhubarb & Strawberry Frozen Yogurt

About a week after Luise and I first danced into each other, we shared our first ice cream. Or actually, I don’t think we shared. I had a so co called “gelato-disorder” at the time, so sharing wasn’t really on the agenda. But we did have ice cream together. I lived in Rome when we met, and Luise called in sick from her work in Denmark and bought a plane ticket to fly back and go on a date with me. First night we had dinner. Second night ice cream.


I’m not sure which flavors I had, but a not so wild guess would be coffee and pistachio. Luise had strawberry and chocolate. I remember that very clearly because I remember thinking that she ate it too slowly (typically me), so she spilled some chocolate on her skirt. She still has that skirt and whenever she wears it, it gets me thinking of chocolate ice cream.


I would love to say that ever since then, ice cream has had a special place in our hearts. But actually, I think my love affair with ice cream stopped when my love affair with Luise begun. Don’t get me wrong, we are still quite the ice cream eaters. But it’s not extreme anymore. We stick to the good stuff every once in a while. And when we do ice cream at home, we almost always make it yogurt-based. We have a really delicious coconut frozen yogurt recipe in our dessert app. With Summer around the corner, rhubarb and strawberries are starting to pop up everywhere. So we felt almost obliged to make a FroYo out of them.

The basics behind frozen yogurt are ridiculously simple. Yogurt, sweetener and flavor. You could add one or two tsp of vodka to make it a bit softer, but we prefer using a fatter yogurt and less freezing time instead. We use an ice cream machine (not a fancy brand), it’s the easiest and best way, but you can also make it by hand.

Strawberry_froyo_04 Strawberry_froyo_05

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.


  • I'm loving this use of rhubarb! Oh the things I would do if I had access to an ice cream machine...! I've been too intimidated, but after this recipe I think it might be time I try by hand.
  • Ally
    This frozen yogurt is so beautiful! Thanks for the recipe - it's delightful! I have an incredible frozen yogurt shop here in my hometown, Vanilla Jill's and make small batches from local, grassfed dairy, and seasonal ingredients/flavors. They even soak, sprout, and make homemade nut milks for non-diary flavors and often use only dates, maple syrup, and raw honey for sweetener! I could go on and sing their praises, but I digress. The point is, I learned an incredible trick from them: use kefir as the base for your frozen yogurt! I've been a believer ever since (it also works better in many ice cream machines). xo, ally
    • WOW Vanilla Jill's sounds amazing! I wanna go there:-) Thanks for the tip, we will definitively try that. /Luise
  • I love this post, the photos are stunning. Hopefully I can still find some strawberries down here to make it. Thanks
  • Beautiful pics! Love ice cream and we are so happy we can eat raw vegan versions. Thank you for the inspiraitons. Sounds delicious and your pics gives real summer feelings! We have bought been living in Rome as well. Beautiful city!
  • This just looks divine! I'm a big Vanilla lover, yet I've never purchased vanilla beans. Now is the time! Thanks for such a great recipe and photos to drool over :)
  • Wow, this looks so delicious and refreshing! S&R http://www.CattailDown.Typepad.com Follow us on Blog Lovin'! http://www.bloglovin.com/blog/7118895/?claim=85eu8ntqfqt
  • Dora
    This looks absolutely delish!! and the photos are (just like always) fantastic! I, too, was thinking about where you put the straberries in... Probably into the compote, is that right? Keep up the goooood work, you two!!
    • Hi Dora, yes the strawberries goes into the compote. Not sure how we could forgeet to mention them. But it's fixed now, thank you for pointing it out! /D
  • I don't have anything to put an app on, but that coconut ice cream sounds awesome! Do you have a link for it elsewhere?
  • you most definitely cannot go wrong with rhubarb and strawberries. great idea to make it frozen yogurt instead of ice cream!
  • I absolutely adore homemade ice creams and frozen yoghurts and rhubarb is perhaps one of the best because its season is so fleeting. Good choice on the coffee and pistachio flavours too - two of my favourites :-)
  • Amanda Scapini
    Hello from Brasil! I´m always here, but rarely comment. It sounds PERFECT. Sadly is really really difficult to find rhubarb here. Just one thing: you put the strawberries just on the ingredients list. I´m sure you cooked them with the rhubarb, for the compote, but someone could be in doubt. Kisses, Amanda
    • Hi Amanda, yes you cook the strawberries with the rhubarb. Sorry for the typo and thanks for letting us know. /David
  • With all the warm weather we're having in Canada, this sounds perfect for our weekend. I'm hoping I can sub maple syrup for the honey, as I'm sure the baby would love her fair share. =) Beautiful post!
    • Hi Aimee, yes you can absolutely sub maple syrup for the honey. Hope you and your family likes it. /David
  • Herregud vad gott det ser ut! Rabarber är ju nästan det godaste som finns och vilken vacker färg glassen har :)
  • Froyo has been our go to icecream for last couple of years - so much less guilt. My favorite froyo flavor is inspired from Indian dessert called shrikand - saffron, cardamom and pistachio toppings - you will love it xo
  • Oli
    Sounds so delicious..=) Is it possible to replace the organic yoghurt to soy yoghurt?
    • Hi Oli, yes I suppose soy yogurt would be a possible substitute. And you could definitely use maple instead of honey if you want it completely vegan. Let us know how it turns out! /David
  • What a sweet story - taking a sickie and flying off for a date! I do enjoy a gelati rendezvous. And this froyo looks great.
  • I love rhubarb and am always looking to collect new recipes that bring out the unique flavors. This looks delicious and I can't wait until I get home this summer to try it out :)
  • What a darling post... precious moments preserved by recipes and lingering flavors... Thank you for sharing, I can't wait to try out this recipe now that the warmer weather is here to stay! Lovely!
  • Rhubarb is so perfect at the moment, and I absolutely love it in cold desserts. There's something about the combination of creamy, tart and sweet that is so perfect. This looks amazing.
  • I ate way too much gelato in Italy, too. It was always the oddball flavors that would get me. I'd be like, "Well, I'm never gonna see persimmon gelato again, so I better try a scoop now." Rhubarb gelato would have been the end of me. This looks exquisite - vanilla, honey, strawberries and rhubarb? Yum! Such stunning photos, too. Definitely making this - thanks!
  • Hello! Your creation looks delicious, I love the gorgeous pink colour!Do you think it would be possible to sub in coconut or almond yogurt for a vegan friendly option? Thanks~ Michelle www.lifeaftergrains.com
    • Hi Michelle, we haven't tried it. But please do, we are very curious how it would turn out. We recommend using the fattest plant based alternative. Personally, I would try it with coconut yogurt. Good luck! /David
      • Marie-Anne Marten
        I just tried the recipe using coconut milk yogurt (CoYo brand). It's absolutely delicious and creamy, vegan and gluten-free. Yum!
  • Jannie
    Can you make it without a ice cream machine? Looks fantasyic!,,,
  • Anna
    I've read that freezing yogurt kills the good bacteria... is this true?
  • Wow! The colour is absolutely beautiful!!
  • What a sweet story! (No pun intended?) My guy is lactose-intolerant, so he avoids ice cream and gelatto. He can handle frozen yogurt however, so we often treat ourselves to that instead after going out to dinner. I wish the stores in town served your strawberry rhubarb flavor! Although we might fight over the last spoonful, so maybe not... :)
  • emily
    I have seen rhubarb recipes everywhere lately, but nothing looks as good as this one. Wow!
  • Mmm, that sounds and looks really delicious! I love te little stroll down memory lane...

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