Total Time
Prep 10 mins
Cook 0 mins


  1. In food processor, puree rhubarb until smooth.
  2. Blend in yogurt, sugar and juice.
  3. Freeze in ice cream maker according to instructions.
  4. Or cover and freeze in a shallow metal pan 3 to 4 hours or until almost firm.
  5. Break up mixture and process in food processor until smooth.
  6. Freeze in chilled airtight container for 1 hour or until firm.