Many thanks to The Hidden Gardens Cultural Cookery Group for this delicious recipe.
4 large stalks of rhubarb
1 star anise
3 cardamom pods
8 tablespoon sugar (or to taste)
1 pot natural unsweetened yogurt (425g)
2 pints milk
1 pinch of salt
Clean and chop the rhubarb and put it in a pan with the juice and grated rind of an orange, along with the star anise, cardamom and sugar. Simmer over a low heat with the lid on for 5-10 minutes or until the rhubarb is tender.
Remove the star anise and the cardamom pods, and chill the mixture in a fridge.
Put the rhubarb mixture, yoghurt, milk, ice and salt into a large bowl and blend them together (with a hand held blender).
Taste for sweetness and add more milk or sugar if required.