The best of rhubarb season added to fabulous greek yogurt to make kids, large and small rejoice. Adding the cardamom and rosewater make you feel like you're eating an dessert right out the Arabian Nights!
Place the rhubarb, orange juice, sugar and cardamom powder into a sauce pan.
Heat over medium high, stirring occasionally, until the sugar dissolves and the rhubarb starts to break down.
Continue cooking another 2-3 minutes at a boil, until the syrup thickens enough to nicely coat the back of a wooden spoon.
Remove to cool. Stir in the rosewater.
Place the yogurt into a medium sized bowl. Add the cooled rhubarb compote and stir to combine.
Place in the fridge for at least 3 hours to get it completely chilled.
Prepare your ice cream maker as per intructions (the vessel should be cold/from the freezer)
Follow the manufacturer's instructions for freezing the mixture.
Once it is frozen (with most machines it should be between 20-30 minutes) scoop the contents into an airtight container and store in the freezer.
Let sit on the counter for 15 minutes before scooping, to allow it to soften up.
If you have lovely berry hued forced rhubarb that you have frozen already, this would work wonderfully in this recipe. Just add the two cups, plus a couple of tablespoons, to the pot with the orange juice and sugar. It will thaw and release more juices, but just keep cooking until that syrup forms.
Adapted from The Kitchen McCabe