Rhubarb frozen yoghurt


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

Servings
For 900 g


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home