CRUISE (PV): Lemon iced yoghurt with rhubarb compote

Serves two

Ingredients

1 Lemon

3 sticks Rhubarb

Ginger

Sweetener

Large Pot of low fat yoghurt

Shred the lemon peel and cut into julienne (thin strips). Put in saucepan with 150ml of water and 1 tbsp of sweetener, and bring to boil then simmer for 30 mins. When cool add to yoghurt and mix. Put in freezer for about 4 or 5 hours, taking it out every hour or so and stirring it up.

Cut Rhubarb into 1" chunks, add juice of the lemon and a tsp of grated ginger, bring to the boil then simmer for 10 minutes. Then add 'sugar' to taste. In my case it was a tbsp. Let cool then when 'iced yoghurt' is ready pour on top.