Frozen Yoghurt with Rhubarb

4hr 30m
Preparation/cooking time: ca. 30m + Freeze: ca. 240m

For 4 people

Nutritional Information

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


  • 300 g Greek yoghurt, plain
  • 0.5 tsp. lemon juice
  • 100 g icing sugar
  • 1 dl full cream
  • 300 g rhubarb
  • 1 bag vanilla sugar
  • 2 tbsp. maple syrup

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  • Stir together yoghurt, icing sugar, vanilla sugar and lemon juice in a large stainless steel bowl. Whip the cream until stiff, fold in.
  • Cover and freeze for approx. 4 hours, stirring 3-4 times.
  • Compote: Peel the rhubarb and cut it diagonally into pieces approx. 2 cm wide. Heat the maple syrup in a frying pan, add the rhubarb, and cook over medium heat for approx. 3 minutes. Serve the rhubarb and frozen yoghurt in glasses or bowls.

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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