Rhubarb Frozen Yogurt Torte

Rhubarb Frozen Yogurt Torte
Photo by Romulo Yanes


  • 4 cups fresh rhubarb stalks or frozen rhubarb
  • 10 tablespoons sugar
  • 1 ice cream maker
  • 1 pound strawberries
  • ¾ cup water
  • 2 teaspoons unflavored gelatin
  • 3 cups vanilla low-fat yogurt
  • + 1 more ingredients
    • 12 amaretti (crisp Italian macaroons)

Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb. Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirri...

View full recipe at Epicurious


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