These delicious rhubarb popsicles are so simple! The incredible flavor from the rhubarb strawberry is swirled with yogurt for the perfect frozen treat!
I've loved having these in my freezer lately, and when anyone stops in, comes for dinner, or has a play date with my kiddos I can offer a healthy rhubarb treat! Sweet from the honey, creamy from the yogurt, and full of flavor from the strawberry rhubarb - you are gonna love this summer snack!
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Ingredients needed
Only 5 simple ingredients are needed to make these red popsicles!
To offset the tartness of the rhubarb we combine it with the perfect ratio of strawberries to balance the flavor! You will need 3 ½ cups rhubarb and 1 ½ cups strawberries, you can use frozen or fresh fruit.
Quick nutrition insight from Danika
I studied nutrition at the Canadian School of Natural Nutrition. In my recipes, I like to share some fun facts about the main ingredients and how they can support you!
Rhubarb is a great source of fiber and antioxidants! The bright stalks of rhubarb support the liver in detoxification and are a great source of vitamin C and vitamin A. Be sure not to eat the leaves as they are poisonous.
How-to photos
Follow these step-by-step photos from my kitchen to make your own summer fruit popsicles!
Place the fruit and water in the pot to boil and become soft!
Once everything is mushy and all the liquid is almost gone add honey and vanilla. Whisk everything together.
If you are using unsweetened yogurt: In another bowl, stir in 1 tablespoon of honey into the yogurt. (Greek yogurt makes these popsicles even creamier if you have that!)
Now layer the rhubarb mixture, then the yogurt and more rhubarb on top! Add the lid and handles/popsicle sticks and freeze for 8-12 hours! Enjoy!
My favorite popsicle molds
These are the two molds use again and again in the summer for a healthy ice pop treat! I love how the silicone molds are so easy to remove the popsicles!!
Tips from my recipe testing
- Greek yogurt will make these popsicles more creamy and add incredible texture!
- Wait at least 8 hours until they are frozen before eating.
- Don't push the popsicle stick too far in, it's nice to have more to hold on too when eating them! (Can you tell I'm a mom of toddlers?!)
- After they are frozen take them out of the popsicle mold and store them in a container or plastic bag in the freezer to easily grab and go! (This also stops your popsicle mold from starting to smell like the freezer!)
Other wholesome snacks to try!
Love rhubarb?! Try this extra delicious rhubarb smoothie!
Did you make these rhubarb popsicle?? I wanna know what you think, I read every single comment! And it helps others find and make this recipe too! 🙂
Rhubarb Popsicles
Equipment
Ingredients
- 1 cup water
- 3 ½ cup rhubarb, chopped
- 1 ½ cups strawberries, destemmed frozen or fresh
- ⅓ cup honey + 1 tablespoon
- 1 cup yogurt Greek, plain, or vanilla works
- 1 teaspoon vanilla
Instructions
- In a medium pot place the rhubarb, strawberry, and water, place the lid on top. On high heat bring the pot to a boil, turn the heat to low to let the rhubarb and strawberries simmer for 10 minutes with the lid on. When everything is soft and there is not much liquid left, remove the pot from the heat. (If there is still a lot of water let the fruit simmer, a little longer, with the lid removed).
- Add the ⅓ cup honey and vanilla to the warm fruit. Use a whisk to mix everything well. There will be fruit chunks, I find this gives the popsicles a nice texture.
- Stir 1 tablespoon of honey into the yogurt to sweeten it and set aside. (If you are using vanilla yogurt, no need to add honey)
- In the popsicle mold place 1-2 tablespoons of the rhubarb mixture and 1-2 tablespoons of the yogurt mixture on top. Then add the rhubarb strawberry mixture on top of the yogurt until the popsicle molds are full.
- Place the popsicle sticks and lids on top and place the mold onto the freezer for 8-12 hours.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. Let's make snacktime nutrient-dense, and well, easy.
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