• Ingredients: 18

Rhubarb frozen yogurt torte with special equipment: an ice cream maker.


  • Special equipment: an ice cream maker

For sauce

  • 1 red bell pepper
  • low-fat buttermilk dressing
  • 1 small garlic clove, chopped
  • Rounded 1/4 tsp. hot Spanish smoked paprika*
  • 1/4 tsp. salt

For pickled onions

For burgers

  • Special equipment: about 20 wooden picks

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
  2. Step 2 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.

    For this step you will need

  3. Step 3 Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined.
  4. Step 4 Freeze in ice cream maker.
  5. Step 5 Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top.
  6. Step 6 Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
  7. Step 7 Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes.
  8. Step 8 Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes.

    For this step you will need

  9. Step 9 Cut torte into 8 wedges and serve with strawberries spooned on top.
  10. Step 10 *Available at Italian markets and specialty foods shops.