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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