Rhubarb Frozen Yoghurt

Follow my blog with Bloglovin
Rhubarb Frozen Yoghurt 2.jpg text


Grab your girlfriends or your guy and a spoon and getting comfy, it’s time for some homemade frozen yoghurt. Or fro-yo, whatever you wanna call it.

Rhubarb Frozen Yoghurt 1

I’m relatively new to frozen yoghurt and after buying a tub of Ben & Jerry’s Strawberry Shortcake Frozen Yoghurt I was completely hooked! After I finished the tub, I craved more but wanted to make it from scratch, controlling what went into it and making it super-duper yummy!

Rhubarb Frozen Yoghurt 3


This is the second recipe I have for you for rhubarb May, and it’s a good one. Oh so good. What I love about frozen yoghurt is the soft ness. It doesn’t freeze as solid as ice cream and It set’s slightly melted which is the way I like to eat my iced goods.

Rhubarb Frozen Yoghurt 4

It has that sweet yet tangy-ness that is a characteristic frozen yoghurt. The rhubarb is tart but not as tart as your may think. The whole thing just works. It’s utterly scrumptious!!

Rhubarb Frozen Yoghurt 5


It’s also a lot more easier to make than you make think. When I first thought about attempting the recipe I found it a little daunting. I nearly didn’t make it, fearing it would be too hard or tricky. It’s not, it’s the total opposite. There a few steps to the recipe that you need to have done in advance but it can be easily fitted into a weekend or spread over two evenings.

Rhubarb Frozen Yoghurt 6

The first thing you need to do is strain your yoghurt. You’ll need a sieve, cheesecloth, a bowl and clingfilm. You need to sit the sieve over the bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours. I actually left mine for 24 hours. I was so surprised at home much water came out of the yoghurt, it rendered the yoghurt very thick. That’s what your after. Step one, completed.

Rhubarb Frozen Yoghurt 7


Next step is preparing the rhubarb. Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate. Step two done! See it’s not that complicated at all. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.

Rhubarb Frozen Yoghurt 8

Now it comes to put the rest of the ingredients together and churning. In a small bowl add a little milk then some cornflour and mix well together. Grab a large bowl and whisk cream cheese, set aside. In a large saucepan combine milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly add the cornflour mixture. Place back on the heat and simmer until thickened, stirring constantly then take of the heat.

Rhubarb Frozen Yoghurt 9


Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes. Pour into your ice cream machine and churn until thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours.

Rhubarb Frozen Yoghurt 10

Last step, rejoice by eating your freshly churned frozen yoghurt, it will never have tasted so good.

Rhubarb Frozen Yoghurt 11


The recipe for this comes from Jeni’s Spended Ice Creams At Home  – Jeni Britton Bauer. It’s a fantastic book filled with many unique flavour combinations and classics for ice creams, frozen yoghurt, sorbet and lots of mouth-watering add-ins. If your after a good book based on iced treats for the upcoming warmer months then this will be a great investment. You can browse the book whilst spooning mouthful upon mouthful of this seasonal sweet and sharp frozen yoghurt into your mouth and encouraging your friend to do the same. Rhubarb Frozen Yoghurt 12

Yields – Just over 1 litre (1 quart)

Ingredients

{frozen yoghurt base}

  • 1 litre (1 quart) Plain low-fat yoghurt
  • 375 ml (1 1/2 cups) Full fat milk
  • 2 tablespoons Cornflour
  • 4 tablespoons Cream cheese
  • 125 ml (1/2 cup) Whipping cream
  • 150 grams (2/3 cup) Caster sugar
  • 60 ml (1/4 cup) Golden syrup

{rhubarb compote}

  • 450 grams (1/2 pound) Rhubarb, cut into 1 inch pieces
  • 75 grams (1/3 cup) Caster sugar

Method

  1. Place a sieve over a large bowl then place two layers of cheesecloth in it. Place the yoghurt in, cover with clingfilm and leave to drain for 8 hours – 24 hours. Once the time is up reserve 310 ml (1 1/4 cups).
  2. While the yoghurt is draining you can make your rhubarb compote. Pre-heat the oven to 150C(300F). Chop it into 1 inch pieces, place in an oven proof dish, coat with caster sugar and bake for 45 minutes. Leave to cool then refrigerate until your ready to use it. Now before you start putting everything together get a large bowl fill with cold water and ice cubes.
  3. In a small bowl add a 3 tablespoons of the milk then the cornflour and mix well together, put to one side.
  4. Grab a large bowl and whisk the cream cheese until soft, set aside.
  5. In a large saucepan combine the remaining milk, sugar, golden syrup, whipping cream and boil for a few minutes. Remove from the heat and slowly whisk in the cornflour mixture. Place back on the heat and simmer for 1 minutes until thickened, stirring constantly then take of the heat.
  6. Bit by bit, whisk the hot mixture into the softened cream cheese then add the yoghurt and rhubarb. Pour everything into a plastic bag and submerge in the iced water bath for at least 30 minutes.
  7. Pour into your ice cream machine and churn into thicker, then transfer to a plastic tub, cover with a layer of parchment and chill for around 4 hours or until it’s the consistency that your happy with.

Notes

* Recipe from Jeni’s Splendid Ice Creams at Home – Jeni Britton Bauer

* Cornflour is also known as cornstarch

* Whipping cream is also known at Heavy Cream

* This will last in the freezer for a good month

 

Rhubarb and White Chocolate Brown Butter Cookies

Follow my blog with Bloglovin
Rhubarb and White Chocolate Brown Butter Cookies 1.jpg text


Rhubarb in a cookie? Yes!! I put rhubarb in some cookies and after a string of recipe disasters I’m over the moon at how well these came out. So happy in fact I ate three of these in one day. Good job I go to the gym 6 days a week.

Rhubarb and White Chocolate Brown Butter Cookies 2

Welcome to the month of May here on Baking in Pyjamas! This month is dedicated to all things rhubarb! I adore rhubarb and can’t believe I only just starting baking with it last year. I’ve made a few yummy treats with it so far and this month you’ll be treated to new recipes as well an old recipe that I’m re-working and re-shooting. It’s a favourite of mine and I’ve been wanting to re-do it for a while now. Stay tuned to find out what it is.

Rhubarb and White Chocolate Brown Butter Cookies 3


The first recipe to kick of rhubarb May are these soft centered, chewy, crisp, brown buttered cookies bursting with sweet white chocolate and tart rhubarb. I like to think that rhubarb and cranberries have a similar taste, both are tart yet sweet so when thinking what to pair rhubarb with for a cookie I instantly though of white chocolate, after all cranberries and white chocolate and a match made in baking heaven. So now are these two.

Rhubarb and White Chocolate Brown Butter Cookies 4

These cookies are also brown buttered cookies. The flavour they give to them is an intense burst of butterscotch and with the cookies being stuffed with giant white chocolate buttons the flavour you’ll experience is one of pure utter delight.

Rhubarb and White Chocolate Brown Butter Cookies 5


If you’ve never browned butter before it’s ridiculously easy, so easy in fact I really don’t know why I don’t do it more often. It will impart major flavour boost. All you do is melt down some butter and keep on heating  and stirring it until it turns a deep, amber colour. As soon as it reached this colour, remove it from the heat and transfer it to a dish to cool. I put mine in the fridge to make it cool quicker.

Rhubarb and White Chocolate Brown Butter Cookies 6

I saw a recipe from Keep It Sweet Desserts for cookies using fresh cranberries and loved the idea of using fresh fruit in a cookie. I’ve been wanting to make them but have been waiting for Christmas to give them a try but when I thought of the idea of incorporating rhubarb into a cookie this recipe leapt out at me. All I did was chop the rhubarb into tiny pieces, similar to those of fresh cranberries and proceeded with the recipe.

Rhubarb and White Chocolate Brown Butter Cookies 7


Instead of the dark chocolate in the recipe I used giant white chocolate buttons. You get a nice big chunk of sweet chocolatey goodness when biting into these cookies, when I make a cookie containing chocolate I want to make sure get a nice healthy dose of it. No itty bitty bits of chocolate in my cookies!

Rhubarb and White Chocolate Brown Butter Cookies 8

Make sure you plan ahead with these, they require a 24 hour chill in the fridge. I was a little worried when scooping these out to bake, there was a little excess liquid from the rhubarb so I persevered and carried on baking these and they came out perfectly. So if this does happen to you then don’t worry, just keep the cookie dough in the fridge in between baking batches and you’ll be fine.

Rhubarb and White Chocolate Brown Butter Cookies 9


When these are baked you’ll be met with a rich, buttery, butterscotch flavoured dough and nestled into said dough will be sharp, tart, yet sweet little pieces of rhubarb, and big, melt in your mouth, sweet discs of white chocolate. If you don’t like white chocolate you will after tasting these. My boyfriend commented how much he liked these despite not liking white chocolate in the slightest, right before going for the white chocolate poking out of the top of one.

Rhubarb and White Chocolate Brown Butter Cookies 10

Store these with layers of parchment between them otherwise they will stick to eachother and become a bit of a sticky mess.

Rhubarb and White Chocolate Brown Butter Cookies 11


I hope you love rhubarb as much as I do and will join me for rhubarb May, you’re going to be in for a treat and these cookies are the perfect way to celebrate the start of such a yummy month!

Rhubarb and White Chocolate Brown Butter Cookies 12

Yields 21 Cookies

Ingredients

  •  110 grams (1 stick) Unsalted butter
  • 50 grams (1/4 cup) Caster sugar
  • 135 grams (2/3 cup) Light brown muscovado sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract
  • 180 grams (1 1/2 cups) Self-raising flour
  • 1/2 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 100 grams (1 cup) White Chocolate buttons (or chips)
  • 100 grams (3/4 cup) Rhubarb, finely diced

Method

  1. In a small sauce pan melt the butter stirring constantly until it turns a deep, amber colour and a nutty aroma will fill the air. Remove from the heat right away and place in a heat-proof and set aside to cool for around 20 minutes.
  2. Once the butter has cooled place in the bowl of an electric mixer fitted with a paddle attachment set to medium speed, cream together with both your sugars until you have a smooth, creamy mixture.
  3. Add the egg and vanilla extract and mix for 10 seconds.
  4. In a separate bowl whisk together the flour, baking powder and salt. Slowly add to the wet ingredients do not over mix.
  5. With the mixer set to low add the white chocolate and rhubarb and mix until just combined. Scoop the dough into a bowl, cover with clingfilm and chill for 24 hours.
  6. Once your ready to bake pre-heat the oven to 160C,325F and line a baking tray with parchment paper. Now the dough will be a bit runny so as quickly as possible using a dessert spoon, scoop out a spoonful of dough and roll it in your hands then place on the baking tray. Space evenly apart, you should fit 6 onto your tray. Place the cookie dough back in the fridge then back for 15-20 minutes or until the edges are golden brown. Be careful not to over bake otherwise they’ll be too chewy.
  7. Leave on the tray on a wire rack for 10 minutes then transfer to the wire rack to cool completely. Repeat step 6 until all the dough has been used up.

Notes

* Recipe adapted from Keep It Sweet Desserts

* This is my first recipe for rhubarb May!

* Store these cookies in a cake tin with a tight-fitting lid in layers lined with parchment paper. Keep in a cool, dry place away from direct sunlight.

* These are best eaten the day they are made but will last for up to 2 days.

* If you can’t get hold of white chocolate buttons then use white chocolate chips instead.

 

MerryMondayLinkyPartyFeatured_zps39073631

 

 

Sweet and Savoury Link Party #57

unnamed
Welcome to week #57 of Sweet & Savoury Sundays!
*
We had a great response to our party last week, 107 link ups! That’s brilliant. We’ve had a lot of great Easter themed entries all of which have gotten me even more in the Eastery mood.
*
It’s been so so hard to choose just 3 favourites, I could have easily chosen at least 10! I really do love connecting with all and visiting your blogs so keep stopping by.
*
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
*
So what are you waiting for, join us now and let’s have some fun!!
*
Let’s get this party started!!
*
After you’ve viewed my favorites this week, make sure to stop by Cooking For the Seven Drawfs to view her favorites as well!
*
Baking In Pyjamas Favourites:
*
link party 56 favourite
Knit Triangle Shawls from Kimberlees Korner
*
link party 56 favourite 2
* *
IMG_5473
Dill Pickle Bread by Melissa’s Cuisine
* *
Most Viewed:
party 56 most viewed
Simple Peanut Butter Banana Bites: 2 ways from Vintage Zest
* *

If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cookin For The Seven Drawfs and see if your recipe, DIY, craft, etc was featured there! :)

Baking in Pyjamas
<div align="center"><a href="http://bakinginpyjamas.com/" title="Baking in Pyjamas" target="_blank"><img src="http://i227.photobucket.com/albums/dd301/raineinspaine/sweetsavory.png" alt="Baking in Pyjamas" style="border:none;" /></a></div>
Baking in Pyjamas
<div align="center"><a href="http://bakinginpyjamas.com/" title="Baking in Pyjamas"><img src="http://i227.photobucket.com/albums/dd301/raineinspaine/sweetsavory2.jpg" alt="Baking in Pyjamas" style="border:none;" /></a></div>
* *
*
The Rules:
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.