Rhubarb and strawberry frozen yogurt

In the mixer, purée the rhubarb, strawberries, sugar and orange juice.

Add the yogurt.

Pour the mixture in an ice cream maker and follow the manufacturer’s instructions.

You could also put the mixture in a 33 cm X 23 cm cake pan, cover it and put it in the freezer for 6 hours or until the it is completely frozen.

Break the mixture in large pieces, blend a few pieces at a time in the mixer if necessary, until it is smooth and creamy.

Pour the mixture in an airtight container, cover and put in the freezer for 1 hour or until it is firm.

Let the yogurt soften in the refrigerator for 30 minutes before serving.

In a pan, combine the water, raspberry juice and lemon juice.

Using a whip, add the corn starch.

Cook over medium heat, whipping constantly for 3 to 5 minutes or until the mixture has thickened and is shiny.

Pour the gravy in a bowl and let it cool down.

Add the chopped strawberries and the food dye if desired.

Stir well.

Serve the frozen yogurt topped with the strawberry sauce.


125 ml of sugar

500 ml of strawberries

125 ml of strawberries, chopped

125 ml of water

- red food dye (optional)

500 ml of stewed rhubarb, unsweetened

15 ml of corn starch

30 ml of orange juice

30 ml of lemon juice

125 ml of concentrated raspberry juice, frozen

125 ml of plain low fat yogurt