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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the yoghurt, sugar and lemon juice in a stainless steel bowl, carefully fold in the whipped cream. Cover and freeze for approx. 3 hrs., stirring three times.
Mix the rhubarb, sugar and water in a pan, bring to the boil. Reduce the heat, cover the rhubarb and simmer for approx. 5 mins. until soft, puree and leave to cool. Fold the rhubarb into the yoghurt mixture, cover and freeze for approx. 3 hrs., stirring once.
|Shelf life:||Cover and store in the freezer for approx. 1 week.|
|Tip:||Remove the frozen yoghurt from the freezer approx. 10 mins. prior to serving.|
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