Yogurt Ice Cream with Rhubarb

Ingredients

• 125 g ripe bananas (1 ripe banana)
• 1 large lemon
• 500 g Greek yogurt (10% fat)
• 500 g rhubarb
• 70 g rice syrup
• 0.25 tsp vanilla powder
• 125 ml red grape juice

Instructions

1. 1.

   Peel the banana and finely mash it with a fork. Squeeze the lemon and stir 1 tablespoon of lemon juice with the banana puree and yogurt. Set aside the remaining lemon juice.

2. 2.

   Clean the rhubarb, remove any stems if necessary, wash it, and cut into pieces. Combine with rice syrup, vanilla powder, grape juice, and the leftover lemon juice in a pot. Cook covered over medium heat for about 10 minutes until the rhubarb pieces are tender. Then puree and let cool.

3. 3.

   Alternately fill small ice cream molds or espresso cups with the yogurt mixture and the rhubarb puree, inserting a wooden stick into each center, and freeze for 5–6 hours until firm.