Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Stewed rhubarb
    1/2   Cup           Plain low fat yogurt
   3      teaspoons     Granulated sugar
   2      teaspoons     Orange juice

Preparation:

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in icecream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm.