Rhubarb Popsicles

A white and red popsicles with strawberries and rhubarb behind it.

A delicious combination of strawberry rhubarb, yogurt, and honey for an icy cold summer treat!

Prep Time10

Cook Time10

Freeze Time4

Total Time4 20

Servings: popsicles

Author: Danika Vanderpyl

Equipment

1 popsicle mold

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 1/3 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 in the freezer for 4-8 hours.

Notes

Scroll up to see the step-by-step photos from my kitchen.

I use a popsicle mold that holds ⅓ cup of liquid so this recipe makes 10 of these popsicles.

Frozen fruit? Frozen rhubarb or frozen strawberries can be used for this recipe, be sure to boil them until almost all the liquid is gone in the pot before adding the honey.

Make them dairy-free: To make these dairy -free, use canned coconut milk - scrape the thick fatty part out of the can (before shaking it) and use this instead of yogurt.

Nutrition