3 large rhubarb stalks
juice from 1 large lemon
1 cup sugar
32oz plain sheep milk yogurt, we used Bellwether Farms
Wash and dice the rhubarb.
Combine the rhubarb, lemon juice, and sugar in a small sauce pot and heat on low until the mixture simmers and rhubarb is soft.
Remove from heat and let the mixture cool completely. We placed ours in the freezer for about 20 minutes.
Pour the mixture into a blender and puree.
Add the sheep milk yogurt and blend until well combined. This should only take a minute or so.
Follow the instructions on your ice cream maker, we used this one, and churn for about 25 minutes to 30 minutes. We did 30.
Our frozen yogurt didn't firm up to well in the ice cream maker so we poured it into a freezer safe container and left it overnight. The next day we took it out and let it sit for about 2 hours and it was at just the right consistency and oh my goodness, it was delicious.