• Chop the ruhubarb sticks
• Place the rhubarb in a saucepan with a tablespoon of water
• Heat on a medium heat, stirring until soft
• Stir in the ginger

With An Ice Cream Maker

• Start the ice cream maker going
• Add the cream and yoghurt
• Add the rhubarb and the sugar
• Keep the ice cream maker going until the mix is formed into soft ice cream. This will take about twenty minutes.
• Place in an litre tub and put in the freezer for at least a couple of hours

Without An Ice cream Maker

• Place all the ingredients in a bowl and stir well
• Place in a litre container with a lid and put in the freezer for one hour
• Take out, stir well and replace
• Repeat again each 30 minutes or so until thoroughly frozen.