Rhubarb frozen yoghurt

Rhubarb frozen yoghurt

Total: 6 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 208 kcal
, Fat: 12 g
, Carbohydrate: 22 g
, Protein: 2 g


900 g


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

Yoghurt mixture

400g plain greek yoghurt plain
100g sugar
2tbsp lemon juice
2dl full cream, whipped until stiff

Rhubarb mixture

300g red rhubarb, finely chopped
70g sugar
1tbsp water
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How it's done

Yoghurt mixture

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.

Rhubarb mixture

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.

Good to know
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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