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Zwei Kugeln Rhabarbereis ohne Eismaschine in einer schwarzen Schale, dahinter steht weiteres Eis

Rhubarb Icecream

Rhubarb, lime & yogurt icecream is yummy, fruity and so refreshing!
Rezept drucken Pin
Vorbereitungszeit 5 Stunden
Gesamtzeit 5 Stunden
Portionen: 4

Utensilien

  • Knife
  • Chopping Board
  • Pot
  • Bowl
  • Cling foil
  • Grater
  • Blender/Food Processor

Zutaten
  

  • 2 pieces rhubarb approx. 350 g
  • 50 g sugar
  • 50 ml water
  • 1 tbsp lemon juice
  • 100 g yogurt unsweetened
  • 1/2 lime organic, we use the zest

Zubereitung
 

  • Peel the rhubarb and cut it into cubes. Cook with sugar, water and lemon juice for approx. 10 minutes or until the rhubarb is soft and has a light pink colour. If this isn't the case, add a handful of raspberries.
  • Put cling foil into a bowl or on a plate and pour the rhubarb into it. Freeze for at least 4 hours.
  • Blend with yogurt and lemon zest. Refreeze until you need the icecream or serve it immediately.

Tipps

You can make the rhubarb icecream vegan by not using any yogurt or substituting it with vegan yogurt-alternatives. Icecream-lovers have to try basic vanilla icecream (no icecream maker) and vegan coconut-caramel-chocolate-icecream as well!