I just want to take a second to say thank you for being here. Whether this is your first time visiting or you’ve been following my recipes for a while, your presence means the world to me. Sharing these seasonal bites with you is something I look forward to every week. Today’s treat is extra special—not just because it’s a stunner, but because it tastes like summer in every bite. Now, let’s dive into Rhubarb and Yogurt Popsicles.

We’re making Rhubarb and Yogurt Popsicles—a refreshing, creamy, tangy-sweet swirl of goodness that’s as pretty as it is delicious. These popsicles are simple to make and packed with flavor, and they’re going to become your new favorite way to cool off.

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Why You’ll Love These Rhubarb and Yogurt Popsicles

These aren’t your average popsicles. They strike the perfect balance between tart and creamy, vibrant and mellow. The roasted rhubarb compote brings a bold pop of color and a jammy texture, while the Greek yogurt adds body and that luscious tang we all adore.

They’re:

Naturally sweetened
High in protein from the yogurt

Beautifully swirled and Instagram-worthy
Totally customizable
A great way to use up extra rhubarb in spring or summer

Taste-wise? They’re creamy and slightly tart with just enough sweetness to make you crave another. The rhubarb is mellowed out by the roasting process, and the yogurt? Silky, cool, and comforting.

Health Benefits of Rhubarb and Yogurt Popsicles

This recipe gives you more than a treat—it gives you a wholesome snack that’s:

Rich in probiotics (thanks to yogurt)
A good source of calcium and protein

Naturally low in fat and added sugars
Packed with fiber from the rhubarb
Free from artificial flavors or dyes

Whether you’re serving kids or keeping a stash in the freezer for yourself, these popsicles are a feel-good choice.

Ingredients For Rhubarb and Yogurt Popsicles

For the rhubarb compote:

2 ½ cups chopped rhubarb (fresh or frozen)
⅓ cup honey or maple syrup
1 tsp vanilla extract

Zest of ½ lemon (optional)

For the yogurt swirl:

2 cups plain Greek yogurt (full-fat or 2%)
2–3 tbsp honey or maple syrup (to taste)
½ tsp vanilla extract

Tools You’ll Need

Saucepan
Baking sheet (optional for roasting rhubarb)
Mixing bowls

Blender or food processor (optional)
Popsicle molds
Popsicle sticks

Spoon or skewer (for swirling)

Ingredient Additions & Substitutions

Want to switch things up? Here are some ideas:

Berries: Add strawberries or raspberries to the rhubarb for a mixed berry vibe
Coconut yogurt: Make it dairy-free
Agave or stevia: Use your preferred sweetener

Citrus zest: Orange zest adds a lovely twist

This is a forgiving recipe—experiment freely!

How to Make Rhubarb and Yogurt Popsicles

Make the rhubarb compote: In a saucepan over medium heat, combine rhubarb, honey, and vanilla. Simmer until the rhubarb softens and starts to break down—about 10–15 minutes. Let it cool completely.
Sweeten the yogurt: In a bowl, mix yogurt with sweetener and vanilla until smooth and lightly sweetened to your taste.
Layer and swirl: In your popsicle molds, alternate spoonfuls of yogurt and rhubarb compote. Use a skewer or knife to gently swirl the two together.

Freeze: Insert sticks and freeze for at least 4–6 hours, or until fully set.
Unmold and enjoy: Run warm water over the outside of the molds to help release the popsicles.

What to Serve With Rhubarb and Yogurt Popsicles

Honestly? These beauties stand on their own. But if you want to turn them into a moment, serve alongside:

A platter of fresh fruit
A drizzle of honey

Crumbled granola for a crunchy dip

Tips for Success For Rhubarb and Yogurt Popsicles

Let the compote cool before layering—it prevents melting the yogurt
Don’t overswirl! You want distinct ribbons of color

Use full-fat yogurt for the creamiest texture
Taste the yogurt before freezing—it should be slightly sweeter than you’d normally eat

Storage Instructions

Store popsicles in the molds or wrap individually in parchment and place in a freezer-safe bag. Best enjoyed within 2 weeks for peak flavor and texture.

General Info

Yield: 8–10 popsicles
Prep time: 15 minutes
Cook time: 15 minutes
Freeze time: 6 hours
Total time: About 6.5 hours (mostly hands-off)

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw and drain any excess moisture before cooking.

Do I need an ice cream maker?
Nope—just popsicle molds and a little patience while they freeze.

Can I make this vegan?
Yes! Use coconut yogurt and maple syrup.

Is this safe for kids?
Definitely—it’s a wholesome snack little ones love.

Conclusion

Rhubarb and Yogurt Popsicles are everything you want in a summer treat—bright, creamy, refreshing, and deceptively healthy. They come together easily and offer endless room for creativity. Plus, they’re just so pretty. I promised you versatile, and here’s proof!

If you try this recipe, I’d love to see your creations—leave a comment, share a pic, and tag me on Pinterest. And don’t forget to subscribe for more recipes like this!

More Recipes with Peaches & Summer Fruit

Peach Cobbler Overnight Oats
Strawberry-Rhubarb Crumble Bars
Honey-Roasted Stone Fruit Yogurt Parfaits

No-Churn Peach Frozen Yogurt

Nutritional Info (Per Popsicle, Approx.)

Calories: 90–110
Protein: 5g

Fat: 3g
Carbs: 12g
Sugar: 9g

Fiber: 1g

Let these popsicles brighten your day—you deserve it.