Rhubarb frozen yoghurt

Name: Rhubarb frozen yoghurt
Prep time: 20 min
Total time: 380 min
Yield: 900
Ingredients: 170 g sugar; 400 g plain greek yoghurt; 2 dl full cream; 300 g red rhubarb; 2 tbsp lemon juice

Total: 6 hr 20 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 900 g

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

Rhubarb mixture
300 g	red rhubarb, finely chopped
70 g	sugar
1 tbsp	water

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.

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