Rhubarb and Yogurt Popsicles
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.
Equipment
- Saucepan
- Mixing bowls
- Popsicle molds
- Popsicle sticks
- Spoon or skewer for swirling
- Measuring cups and spoons
Ingredients
- 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.