Rhubarb Parfait Frozen Yogurt Bars

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts.

It's rhubarb season, but not for long. My Rhubarb Parfait Frozen Yogurt Bars are the perfect way to enjoy the season's bounty, without turning on the oven.

With the warmer weather pushing in (YAAAY!), I try to avoid my kitchen as much as possible. Winters are long and sometimes brutal here, so any sign of warmer weather and you will 'cash me ousside'. 🙂

So, a less labour-intensive approach to treat-making is usually my modus operandi this time of year. I also like to use what's in season and although not for very long, rhubarb is centre stage at the moment.

These Rhubarb Parfait Frozen Yogurt Bars are actually from last year, but I didn't get a chance to share them. I thought this would be the perfect time share them, as we near the end of their season. Plus, I don't imagine they would want to sit out another year. Bench warmers, these aren't.

This will be the fourth year of my summer frozen desserts series. I look forward to it each year, as it is a sure sign we are on our way, or in the thick of summer and there really is no better time!

Rhubarb Curd Amazingness!

These Rhubarb Parfait Frozen Yogurt Bars started with a jar of homemade rhubarb curd. Just as yum as its citrus cousin! I like to make it a little warm and spicy, as I like to swirl it into my bowl of yogurt and granola for breakfast, or a snack. This gave me the idea to make it into a frozen dessert.

I used demerara sugar for its warm caramel notes - a sweet balance to rhubarb's slight tartness. The cardamom and ginger add comforting warmth and aroma. It is absolutely delightful on freshly baked scones and bread, waffles, cookies or straight from the jar. With such a short season, curd is a good way to extend it.

Frozen Yogurt of the Coconut Variety

You may have seen my post on Instagram giving a quick glimpse of my sous vide yogurt making process. We like to make a big batch each weekend to take us through the week. If you are not into making your own yogurt, sous vide, or otherwise, your favourite store-bought variety will do the trick.

A little about sous vide...

It's nothing new, just far more accessible these days to us home cooks and the like. It is used in the restaurant business as a way to control temperature and achieve a consistent 'doneness' in cooking.

Sous vide is a French term meaning 'under vacuum'. The process involves vacuum-sealing food in a bag and cooking it in a water bath at very precise temperature. The result is consistently cooked whatever, all the time!

With my yogurt made, I then churned it with some sugar and a little salt using my Kitchen Aid ice cream attachment - a quick and easy technique I found on Serious Eats.

To make the Rhubarb Parfait Frozen Yogurt Bars, I alternated spoonfuls of the frozen yogurt and curd to create random patterns. Once frozen, I dipped them in chocolate and topped with a pistachio crumble for that close to parfait experience.

I know I've said it about a million times, but I swear by my (many) Silikomart molds. They do double duty in the freezer and oven and make for easy popsicle removal. What more can this girl ask for?

Rhubarb Parfait Frozen Yogurt Bars

Rhubarb Parfait Frozen Yogurt Bars are a refreshing union of tart and creamy, made with locally grown rhubarb and homemade coconut frozen yogurt, dipped in chocolate and nuts.

Print Recipe

Course: Dessert

Cuisine: Popsicle

Servings: 8

Author: i sugar coat it!

Ingredients

For the rhubarb curd:

• 36 grams demerara sugar
• 6-8 rhubarb stalks
• 59 grams water
• fresh ginger paste to taste
• cardamom powder to taste
• 5 grams lemon juice
• 2 eggs large
• 108 grams demerara sugar
• 57 grams unsalted butter cold and cut into cubes

For the yogurt:

• 459 grams full fat coconut yogurt homemade or storebought
• 96 grams granulated sugar
• 1 gram sea salt

Instructions

Make the curd:

• Chop the rhubarb thinly and place in a saucepan along with the 36 grams of sugar and the water. Bring to a boil, then reduce heat to medium. Add the ginger and cardamom and simmer until rhubarb is soft.
• Remove from heat, transfer to a blender and blend until smooth. Blend in lemon juice.
• In a bowl, whisk the eggs with the second sugar until light in colour. While still whisking, add the rhubarb mixture slowly into egg mixture.
• Return to saucepan and continue to cook over medium-low heat. Stir constantly with a wooden spoon, until thick. Remove from heat and stir in butter, a cube at a time, until smooth. Allow to chill and set in the refrigerator overnight.

Make the yogurt:

• Add the three ingredients to a stainless steel bowl and whisk to completely dissolve sugar. Place the bowl in the refrigerator to chill the mixture to 7ºC.
• Once cooled, churn the mixture in an ice cream maker, following the manufacturer's instructions. 

Make the bars:

• Place molds on a flat dish and alternate adding the curd and frozen yogurt. Tap to level the molds and remove any excess using an offset spatula. Insert popsicle sticks and place in freezer for 8 - 12 hours.
• When ready, dip in chocolate and nut crumble and store in an airtight container in the freezer until ready to enjoy.

Notes

If you prefer a more refined curd, pass the mixture though a sieve to remove any bits after blending.

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !