Description
Cool, creamy, and swirled with tangy-sweet roasted rhubarb, these homemade yogurt popsicles are the ultimate summer refresher. Naturally sweetened and rich in probiotics, they’re as nutritious as they are beautiful—and so easy to make.
Ingredients
Scale
- 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 Base:
- 2 cups plain Greek yogurt (full-fat or 2%)
- 2 –3 tbsp honey or maple syrup (to taste)
- ½ tsp vanilla extract
Instructions
- Prepare the Rhubarb Compote:
- In a saucepan over medium heat, combine chopped rhubarb, sweetener, and vanilla. Cook for 10–15 minutes until the rhubarb softens and breaks down into a jammy texture. Stir in lemon zest if using. Let it cool completely.
- Sweeten the Yogurt:
- In a bowl, mix Greek yogurt with honey or maple syrup and vanilla. Adjust sweetness to taste.
- Layer the Popsicles:
- Alternate spoonfuls of yogurt and rhubarb compote into your popsicle molds. Gently swirl with a skewer or butter knife to create a marbled effect.
- Freeze:
- Insert popsicle sticks and freeze for at least 4–6 hours, or until solid.
- Unmold and Serve:
- Run the mold under warm water for a few seconds to loosen, then enjoy!
Notes
Make it vegan: Use coconut yogurt and maple syrup.
Sweetness tip: Yogurt should taste a little sweeter than usual before freezing—cold dulls sweetness.
Add-ins: Add berries, orange zest, or a splash of rosewater to the compote for a twist.
Storage: Best enjoyed within 2 weeks. Wrap individually in parchment and store in an airtight freezer bag.