Ingredients Edit

Directions Edit

  1. In food processor puree stewed rhubarb until smooth.
  2. Blend in yogurt, sugar and orange juice.
  3. Freeze in ice cream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm.
  4. Break up mixture and process in food processor in batches if necessary until smooth.
  5. Freeze in airtight container for 1 hour or until firm.

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