Strawberry Rhubarb Yogurt Pops

Strawberry Rhubarb Yogurt Pops

May 4, 2017

Strawberry with rhubarb is a famous combination, and with them both being in season now, they make great frozen yogurt pops. Rhubarb that is darker in color has a sweeter taste, which is beneficial for these pops. Also keep in mind, the smaller the strawberry, typically the sweeter it is. Here’s what you need for these easy frozen pops

  • 2 cups of strawberries, stems off and sliced
  • 2 cups of rhubarb, stems off and sliced
  • ½ cup of water
  • ½ cup of orange juice
  • 1 tsp. of vanilla extract
  • 8 oz. of plain Greek yogurt

Popsicle freezer molds and popsicle sticks.

Total time: 18 minutes, 5 hours freezing                  Serves: about 8 pops

Combine strawberries, rhubarb, vanilla extract, water, sugar and orange juice in a saucepan and bring to a simmer on medium heat until strawberries and rhubarb are soft, stirring frequently. This should take about 12 minutes. Remove saucepan and allow mixture to cool. Then, blend mixture with 6 oz. of yogurt until it is a smooth consistency. Pour into freezing molds, filling about ¾ of the way. Add remaining yogurt on top of mixture in molds. Use a skewer to partially swirl the two layers together. Freeze for 1 hour to partially set the pops and then add wooden popsicle sticks. Continue freezing for about 4 more hours or until solid.

Recipe adapted from http://www.saveur.com/article/recipes/strawberry-rhubarb-yogurt-pops.


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