Since our most recent honey harvest yielded close to 15 quarts, I am experimenting with honey as a sweetener. We are so used to the taste of sugar that we don’t really taste it any more, we only taste the sweetness. Honey on the other hand has a depth of flavor that some palates find too potent. But pair it with a complementary yet assertive enough flavor, and you’ve got a winner. And in the spring we’ve got… rhubarb, beautiful, tart, versatile, perennial rhubarb!!!

I used not to care for rhubarb, having been subjected to too many over-sweet strawberry rhubarb pies with less than stellar crusts. So it took me quite a while to embrace its sourness, so welcomed after winter. In comparison with fresh tamarind, a fruit of my childhood, rhubarb’s sour bite is actually quite gentle. No wonder I don’t want its tartness to be disguised by too much sugar. Continue reading Honey Rhubarb Frozen Yogurt