Rhubarb Strawberry Frozen Yogurt and Crystallized Orange Peel with Rosewater

After the rhubarb chutney (see my previous post, July 25, 2011), I was looking for the best, most perfect, and fun way to use what was left of my gift of wild Colorado mountain rhubarb. As chance would have it, my cousin Karen Jenanyan and I, along with others at an al fresco lunch in our backyard, were discussing how much we love making yogurt from our generations-old starter and how we take pride in carrying and passing along the baton of Armenian yogurt making. Karen had been experimenting with making yogurt with fruit on the bottom, like the small containers you find in grocery stores. We got to, how’s about some fruity frozen yogurt, which you don’t much find in grocery stores? Continue reading “Rhubarb Strawberry Frozen Yogurt and Crystallized Orange Peel with Rosewater”