Frozen yoghurt with rhubarb

Total time: 4hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 298 Kcal, 3g Protein, 37g Carbohydrates, 16g Fat


  • Frozen yoghurt
  • 300 g plain greek yoghurt, plain
  • 100 g icing sugar
  • 1 parcel vanilla sugar
  • 0.5 tsp lemon juice
  • 1 dl full cream
  • Compote
  • 300 g rhubarb
  • 2 tbsp maple syrup

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  • Frozen yoghurt

    Stir together the yoghurt, icing sugar, vanilla sugar and lemon juice in a large stainless steel bowl. Whip the cream until stiff, fold in.
  • Freeze

    Cover and freeze the mixture for approx. 4 hrs., stirring 3-4 times.
  • Compote

    Peel the rhubarb and cut it diagonally into pieces approx. 2 cm wide. Heat the maple syrup in a wide-bottomed frying pan, add the rhubarb, and cook over a medium heat for approx. 3 mins. Serve the rhubarb and frozen yoghurt in glasses or bowls.
  • Tip:

    Replace the rhubarb with strawberries (with just 1 tbsp of maple syrup).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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