There's only a handful of things I can confidently say I'm obsessed with. Frozen yogurt might just be at the top of that list (if not first), and I'm completely okay with that. I would eat it every day if I could. Combine that with this sweltering 90 degree weather, my favorite berry, and an in-season gem, and enter: vanilla raspberry rhubarb frozen yogurt.
It's tart, sweet, creamy, and cool... what more could you want in a frozen treat? Chocolate, but that's for another post. I suppose you could drizzle some dark chocolate on top of a heaping scoop of this, though. Actually, that sounds pretty damn delicious.
I'm a little late on the rhubarb game. You see, in most regular towns, rhubarb is easily accessible, especially around this time. Here, some people don't even know what it is. I was able to find it at a grocery store, pre-packaged, and thankfully it was still quite tasty and fresh.
I'm pretty certain that this homemade fro-yo kick isn't going away anytime soon. I'm hoping to perfect the texture a bit better in my trials to come, as well as experimenting with some new flavors. Martha Stewart has a frozen yogurt recipe that definitely didn't remind me of your typical homemade recipe.
The addition of an egg and a couple of other ingredients has me convinced that the texture is more like an ice cream, and possibly easier to scoop straight out of the freezer? I'm not sure why I'm so set on that (I haven't tested it or read that it does), but it probably has to do with my love affair of TCBY's scoopable, ice cream-like fro yo. No homemade frozen yogurt has ever compared. Martha, I hope you can change that.
