How to make
Mix the cream with the yoghurt, pour into a bowl and freeze for 1 hour.
Put the rhubarb, ginger, syrup and honey in a pot and boil on low heat for about 15 min. Cool and blend.
Pour the sauce over the cream mixture, stir well and cool for another 2 hours.
Stir once again, freeze and take the ice cream out 15 min. prior to serving.
