TOTAL TIME: Prep: 35 min. + chilling Freeze: 2 hours
MAKES: 8 servings


  • 5 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/4 cups sugar, divided
  • 2 cups fat-free plain yogurt
  • 2 tablespoons orange juice
  • 1/8 teaspoon red food coloring, optional

Nutritional Facts

1/2 cup: 177 calories, 1g fat (1g saturated fat), 4mg cholesterol, 46mg sodium, 39g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.


  1. In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely.
  2. Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight.
  3. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
Originally published as Rhubarb Frozen Yogurt in Country Woman March/April 2002, p37

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