Riverford Wicked Leeks
Rhubarb yoghurt ice recipe image

Print Rhubarb yoghurt ice

You could bling up this yogurt ice cream into a sundae, with strawberry sauce, chopped nuts and a dollop of our clotted cream. Yogurt ice cream can set firmer than ordinary ice cream, particularly if you use a low fat one. This mix is particularly good with some chopped stem ginger added.


  • 250g rhubarb, cut into 4-5cm lengths
  • 60g caster sugar
  • 50ml water
  • Zest & juice of ½ an orange
  • 2 tsp elderflower cordial
  • 450g greek yogurt
  • 2 tbsp crème fraîche or double cream


  1. Put the rhubarb, sugar, water, orange zest and juice in a saucepan.
  2. Heat gently, until the rhubarb is very tender.
  3. Remove from the heat, stir in the cordial, then leave to cool. Purée in a food processor, until as smooth as possible.
  4. Stir in the yogurt and double cream or crème frache.
  5. Transfer to a wide plastic container and pop the lid on.
  6. Freeze for about 4 hours, whisking well every hour to break up the ice crystals (or blitz it in a food processor each time for speed and ease).
want to cook with fresh ingredients? try one of our award winning veg boxes