Rose and Rhubarb Frozen Yogurt
Serves: 6-10
  • 1½ lb rhubarb - sliced
  • ½ cup dried rose petals (optional)
  • ½ cup maple syrup - divided
  • 32 oz Greek yogurt or non-dairy yogurt (I used Wallaby for this batch)
  • 2 tablespoons rose water
  1. In a medium saucepan, combine rhubarb with rose petals, if using, and ¼ cup maple syrup. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes, until rhubarb is soft. Let cool to room temperature and chill in the refrigerator for about an hour.
  2. Combine well-chilled yogurt with half of the rose-rhubarb mixture, remaining ¼ cup of the maple syrup and rose water.
  3. Process in an ice cream maker for 20 minutes or according to the manufacturer's instructions. Spoon into a container, alternating between layers of frozen yogurt and the remaining rose-rhubarb mixture. Eat right away as soft serve or place in the freezer and make sure to remove from the freezer 10-15 minutes before serving.
If you don't have an ice cream maker, you can make popsicles. Just pour the final rhubarb-yogurt mixture into popsicle molds and freeze.
Rose petals are optional, rose water gives plenty of flavor.
Recipe by Golubka Kitchen at