Oh my goodness!

Three words--Rhubarb Frozen Yogurt! It's sublime! I'm in rapture! Most people either love or hate rhubarb--there's no in-between. I've always loved it. My beloved grandmother, Mamaw, used to feed it to me served over vanilla ice cream. I was an adult before I ever tried it in a pie. I like rhubarb pie, but I still like it Mamaw's way best.

As I've gotten older, I've evolved a bit, as to be expected. I don't care much for flavored yogurts, as I find them too sweet. Instead, I usually eat plain yogurt with a bit of honey or some fresh fruit. Last week, I decided to try something new--cooked rhubarb mixed in plain yogurt. It was wonderful! So tonight, inspired by a post over at Poor Girl Eats Well on making blackberries and cream popsicles, I decided to whip out the old Cuisinart ice cream maker and give it a whirl. Oh my goodness! Delicious!!!

I would love to be able to publish some organized recipe here, but there really wasn't one. Simply cut up fresh rhubarb and place in a sauce pan with a little water to keep it from sticking. Cook over medium heat, stirring as the rhubarb slowly starts to break down. Add sugar to speed up this process, and create more liquid. The amount of sugar depends on how sweet you want it--so add to taste. Cook until the rhubarb is no longer slices, but more the consistency of apple sauce. Chill well. Mix the cooked rhubarb into plain yogurt (again the proportions depend on your taste) and either eat as-is, or add to an ice cream freezer and make a frozen treat!