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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Newsletter
    • Donate
    • Get Texts
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  • About NMFMA
    • Contact
    • Our Work
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Rhubarb Frozen Yogurt

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Try this rhubarb recipe if you’re looking to introduce a dessert using simple ingredients that satisfies the need for a fresh spring taste!

Ingredients

  • 2½ pounds locally grown rhubarb (cut into ½-inch wide pieces, simmered with very little water until soft, and drained)
  • ½ cup plain local yogurt
  • 3 tablespoons local honey (you can also use sugar)
  • 2 tablespoons local apple juice (We like Pat Montoya’s Family Orchard)

Directions

  • Puree the stewed rhubarb until smooth.
  • Blend in the yogurt, honey, and juice.
  • Place in an ice cream maker and follow the manufacturers instructions.
  • Or cover and freeze in a shallow container for three to four hours until the yogurt is almost firm, then break the mixture up and process in food processor in batches until smooth.
  • Freeze in an airtight container until firm, and serve.

— Adapted from The Rhubarb Compendium

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