Yoghurt-rhubarb ice cream on a stick

Name: Yoghurt-rhubarb ice cream on a stick
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 200 g Rhubarb; 1 package Vanillin sugar; 2 TABLESPOONS + 40 g sugar; 250 g Greek yogurt; 1-2 TABLESPOONS Lemon juice; 6 Popsicle sticks + moulds

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

200 g Rhubarb
1 package Vanillin sugar
2 TABLESPOONS + 40 g sugar
250 g Greek yogurt
1-2 TABLESPOONS Lemon juice
6 Popsicle sticks + moulds

Directions

1
Wash, clean and cut the rhubarb into pieces. In a saucepan, cook rhubarb, vanilla sugar and 2 tablespoons of sugar covered over medium heat for about 12 minutes until soft. Let cool and puree
2
Mix yoghurt, lemon juice and 40 g sugar, chill. Pour a little puree into the ice-on-stick moulds (each containing approx. 50 ml) and freeze for approx. 20 minutes. Remove the moulds and fill them with yoghurt. Put the stems in and freeze for approx. 4 hours
3
waiting time approx. 4 1/2 hours