Rhubarb frozen yoghurt

Total time: 6hr 20m
Preparation Time: 20m

For 900 g

Nutritional Information

Contains 208 Kcal, 2g Protein, 22g Carbohydrates, 12g Fat


  • 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

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  • 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.
  • Shelf life:

    Cover and store in the freezer for approx. 1 week.

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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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