2 cups stewed rhubarb (about 2½ pounds fresh; cut into ½-inch wide pieces simmered with very little water)
½ cup plain low-fat yogurt
3 tablespoons granulated sugar
2 tablespoons orange juice
In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in ice cream maker or cover and freeze in shallow metal pan for 3 to 4 hours 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.