|2 cups||stewed rhubarb|
|1/2 cup||plain low-fat yogurt|
|3 tbsp||granulated sugar|
|2 tbsp||orange juice|
1. In food processor, puree rhubarb until smooth. Blend in yogurt, sugar and juice. 2. Freeze in ice cream maker according to instructions. Or cover and freeze in a shallow metal pan 3-4 hours or until almost firm. Break up mixture and process in food processor until smooth. 3. Freeze in chilled airtight container for 1 hour or until firm. Nutrition Information Per Serving: (1/2 cup) 105 calories, negligible fat, 25 g carbohydrate.
Source: The Rhubarb Compendium website at http://www.rhubarbinfo.com