Rhubarb and Greek Yogurt Popsicles

Rhubarb and Greek Yogurt Pops |The View from Great Island 5

Rhubarb and Greek Yogurt Popsicles ~ with tart, rhubarb jam marbled through rich (full fat!) Greek yogurt, these healthy popsicles like the most perfect bowl of fruit and yogurt you’ve ever eaten. I added no sugar to the yogurt, but the rhubarb has been sweetened, so they work beautifully together.

Photo of Rhubarb and Greek Yogurt Popsicles on a baking sheet.

3popspopsicle week textI’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, and useful links. Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today it’s delicious rhubarb and Greek yogurt popsicles, which are probably some of the healthiest of all! Yogurt naturally pairs well with fruit, and depending on your recipe, yogurt pops will delight everybody from toddlers to sophisticated foodies.

Photo of rhubarb for Rhubarb and Greek Yogurt Popsicles.

I have to tell you right up front that these are some of the best popsicles I’ve ever tasted.

So if you want to skip over the chit chat and get to the recipe  right now, I won’t hold it against you. These rich and creamy frozen treats make you want to go sit under a shady tree and daydream. They’re perfect, I wouldn’t change a thing.

Photo of Rhubarb and Greek Yogurt Popsicles on a metal baking sheet.

Part of why these rhubarb and greek yogurt popsicles are so fantastic is, of course, the rhubarb. It’s a flavor like no other. When I was planning out the roster of pops for this week’s posts, I knew I wanted to do a yogurt popsicle, but I could have chosen a million fruits to layer with it. Rhubarb has a really clear, tangy flavor that holds up well in a popsicle. Not too sweet, and so vivid. Your color and flavor will vary a little bit depending on the rhubarb you have. Some is very deep in color and intense in flavor, but it can be paler and milder, too.

Substitute any berry, or other pureed fruit, even a good jam will work in these. But if you want something really special, go with fresh rhubarb, it’s in season right now.

Photo of Rhubarb and Greek Yogurt Popsicles in popsicle molds.

Greek yogurt gives these popsicles a lovely tart flavor which blends beautifully with the rhubarb.

Greek yogurt is ideal for popsicles because so much of the liquid has been drained out of it to make it thick, that it freezes with a creamy rather than icy texture. You don’t need to do anything to it, unless you want to. I like to thin it out a bit to make it easier to get into the molds. When you thin it with cream you’ll get something akin to ice cream, but you can use regular milk, too. If you are making these for kids, I’d add some sugar or honey to the yogurt, or use vanilla flavored. I left it plain for a sophisticated adult palate.

Photo of Rhubarb and Greek Yogurt Popsicles laying on a metal baking sheet.

For these popsicles, I made a quick and simple rhubarb jam, and layered it into my popsicle molds with my Greek yogurt. I used a chopstick to gently swirl the two together to get the pretty marbleized effect. There’s something about that combination of the bright rhubarb against a creamy background that I just can’t get enough of!

Overhead photo of Rhubarb and Greek Yogurt Popsicles laying on a metal baking sheet.

Tips for making yogurt popsicles~

  • Use Greek yogurt for popsicles, the thick texture freezes into an extra creamy pop.
  • Use any fresh fruit to layer or swirl with the yogurt. Rhubarb has to be cooked, but most other fruit like berries, peaches, or kiwi can be used raw. Puree the fruit until smooth.

I love to cook with rhubarb when it’s in season–if you’re a rhubarb lover, too, check out my No Bake Rhubarb Dream Bars, or my Rhubarb Breakfast Cake, which is a reader favorite. I’ve even make a gorgeous Rhubarb Vanilla Bean Jelly!

Rhubarb and Greek Yogurt Pops |The View from Great Island 5
5 from 3 votes

Rhubarb and Greek Yogurt Popsicles

Rhubarb and Greek Yogurt Popsicles ~ with tart, rhubarb jam marbled through rich (full fat!) Greek yogurt, these healthy popsicles like the most perfect bowl of fruit and yogurt you've ever eaten.  I added no sugar to the yogurt, but the rhubarb has been sweetened, so they work beautifully together.
Course Dessert
Cuisine American
Prep Time 25 minutes
freezing 4 hours
Total Time 4 hours 25 minutes
Yield 10 popsicles
Calories 61kcal
Author Sue Moran


  • a popsicle mold


  • 12 ounces rhubarb about 3 stalks
  • 1/2 cup sugar
  • 1 1/4 cups Greek yogurt I used full fat
  • milk or half and half or cream to thin the yogurt


  • Rinse and trim the rhubarb, and then cut it into 1 inch pieces. Put the fruit and the sugar, along with 2 tablespoons of water, into a saucepan. Heat, stirring constantly, until the mixture comes to a boil. Turn down the heat and cook until the rhubarb is completely soft, about 20 minutes. Stir occasionally, and add a little more water if the jam is too thick or sticks to the pan.
  • Puree the rhubarb in a food processor until sooth. Refrigerate the puree until it is chilled. You should have at least 1 cup of puree.
  • Mix the yogurt with heavy cream, half and half, or milk to thin it. You want it to be thick but have a creamy consistency. There is no exact mount here, but since you are going to be spooning the yogurt into the molds, you want it a little looser.
  • When the rhubarb is cooled, it will be thickened as well. Add a little water if you want to loosen it.
  • Beginning with the yogurt, spoon alternate layers of yogurt and rhubarb into each mold until they are filled. Insert a skewer or chopstick down into each mold and stir just a bit to mix the layers and create a marbleized effect.
  • Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering.
  • Freeze until firm, about 4 - 5 hours or overnight.
  • To un-mold the pops, fill your sink with hot water. Immerse the mold up to but not over the top edge, and hold for about 15-20 seconds. If the pops don't slide out easily, immerse for a few seconds longer.
  • Eat right away or store in plastic baggies in the freezer.


Calories: 61kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin these Rhubarb and Greek Yogurt Popsicles!

rhubarb yogurt popsicle pin


And here are a few of my favorite yogurt popsicles from other blogs (if I missed your favorite, let me know in the comments!) —

Blueberry Vanilla Popsicles from The Slow Roasted Italian

Raspberry and White Chocolate Pops from Verses from My Kitchen

Yogurt Popsicles with Homemade Magic Shell from Nest of Posies

Breakfast Popsicles from Caramel Potatoes

Peaches and Cream Popsicles from Tutti Dolci

Peanut Butter Swirl Popsicles from An Edible Mosaic

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 27, 2021 at 6:14 am

    5 stars
    Delish! I added grated fresh ginger to the rhubarb and 6-8 cranberries for color (I hate the greenish tinge of stewed rhubarb, but a few cranberries gives a gorgeous red hue), skipped the cream (just added a little yogurt to make ithe puree more pourable), and went with balkan greek yogurt (6%Milk fat)–once whisked it was already lovely and pourable. Layered in molds and frozen, these are so yummy that a supposedly non-yogurt eating teen keeps raiding the freezer…thx!

  • Reply
    April 1, 2019 at 11:06 pm

    I don’t like rhubarb but our Top”s chapter is having a contest to get members to try new in season vegetables this looks good so am going to give it a try. Should or could I use artificial sweeteners? I know I don’t like the pie so through a little sugar might help me any suggestions?

    • Reply
      June 6, 2020 at 5:27 am

      You can sweeten it any way you like, with sugar, honey, or artificial sweeteners.

  • Reply
    June 23, 2018 at 6:56 pm

    think i can use almond milk??

    • Reply
      June 23, 2018 at 7:37 pm

      Milk freezes pretty solid and icy, Toni ~ how about almond milk yogurt?

  • Reply
    May 17, 2015 at 5:44 pm

    Can your purée first then boil?
    Also can uses Dixie cups to freeze as well

    • Reply
      May 17, 2015 at 6:40 pm

      You could probably puree it first, I haven’t tried it that way Missy. And yes, you can use Dixie cups as molds.

  • Reply
    May 7, 2015 at 6:56 am

    Where I get buy Popsicle holder in the freezer? Thanks

  • Reply
    Karen S Burns-Booth
    April 22, 2015 at 5:02 am

    This looks and sounds divine, thanks so much for adding it to the Great British Rhubarb Recipe Round-Up! Karen

  • Reply
    April 19, 2015 at 12:25 pm

    Another brilliant rhubarb recipe which I am definitely going to make.

  • Reply
    August 17, 2014 at 12:28 pm

    Where can I get the Popsicle moulds in Vancouver, BC Canada?

    • Reply
      August 17, 2014 at 1:20 pm

      I would check with Amazon Canada, Linda!

  • Reply
    May 31, 2014 at 5:18 pm

    These look spectacular. I bet they taste even better!##

  • Reply
    May 30, 2014 at 4:44 am

    Beautiful! The colors and flavored. What a pleasure these would be to look at and eat!

  • Reply
    theresa hays
    May 28, 2014 at 9:38 pm

    What a great idea for a fun-filled week. Many thanks…

  • Reply
    Beverly Arellano
    May 28, 2014 at 12:40 pm

    Headed for lap band surgery next week; thank you for making my transition just a little bit easier.

  • Reply
    theresa krier
    May 28, 2014 at 10:44 am

    hi, i love all things rhubarb but i would have never thought of rhubarb popsicles. i can’t wait to make these today, thanks for sharing this recipe

  • Reply
    May 27, 2014 at 7:41 pm

    These look absolutely fantastic…I love rhubarb! Thanks for the recipe!

  • Reply
    May 27, 2014 at 6:43 am

    Looking for a rhubarb recipe and think this one is perfect.

  • Reply
    Jeanette | Jeanette's Healthy Living
    May 27, 2014 at 5:46 am

    Love how easy and beautiful your pops are – so fun!

  • Reply
    Laura (Tutti Dolci)
    May 26, 2014 at 1:46 pm

    Gorgeous pops, the rhubarb swirl is so pretty. Thanks for the link love!

  • Reply
    May 26, 2014 at 11:24 am

    This is a must try! I love rhubarb and Greek Yogurt is always in my frig. I wish my rhubarb plant had such beautiful, red stalks! My plant produce nice fat stalks but they are streaked with green so I don’t get that gorgeous red color when I cook it.

  • Reply
    May 26, 2014 at 11:01 am

    As always, your pops are the bomb (sorry couldn’t resist the pun). Anyway, looking forward to the week’s fun, recipes and giveaways. Thank you, Sue!

  • Reply
    May 26, 2014 at 8:27 am

    I’m definitely going to try one of your popsicle recipes this summer. Even without a mold, I’ve heard that small paper cups work!

  • Reply
    May 26, 2014 at 5:59 am

    i remember these as a child and loved making our own but so impatient waiting to freeze. if my daughter gets her hands on these she wont give them up this summer

  • Reply
    May 26, 2014 at 4:42 am

    These look so amazing! My daughters have been begging me to make homemade popsicles so I cannot wait to see what this week brings for new ideas! Welcome summer!

  • Reply
    May 26, 2014 at 4:34 am

    this is such a great idea! And it looks stunning! Everytime it turns to summer I start thinking of making ice cream, but without an ice cream maker, you always have to churn and that makes it so much work. Popsicles look great and sound easy enough to make. Thanks for the idea Sue!

  • Reply
    May 26, 2014 at 4:31 am

    Divine popsicles¨This is such a delicious combination.



  • Reply
    Lorraine @ Not Quite Nigella
    May 26, 2014 at 2:53 am

    I love the contrast of colours with your popsicles! They sound delicious 😀

  • Reply
    Matt Robinson
    May 25, 2014 at 10:57 pm

    Your photography is truly amazing. These popsicles are beautiful, love the flavoring!!

  • Reply
    May 25, 2014 at 5:50 pm

    I’ve never made popsicles before, but I would love to try!

  • Reply
    May 25, 2014 at 5:43 pm

    i love yogurt pops. this is a great flavor!

  • Reply
    May 25, 2014 at 5:14 pm

    I love making Popsicles and just was looking to replace my molds!

  • Reply
    Carol at Wild Goose Tea
    May 25, 2014 at 5:14 pm

    What a fun fun perfect idea with the advent of summer—Popsicle Week. This turns out just beautiful. Even if they taste awful—-and how could they—Lol—they are beautiful to look at.

  • Reply
    Louise @ INGREDIENTS
    May 25, 2014 at 4:57 pm

    What a coincidence – we just picked rhubarb from the backyard this afternoon, and I bought a container of Greek yogurt earlier on! Can’t wait to make these!!

  • Reply
    Chris @ The Café Sucré Farine
    May 25, 2014 at 4:47 pm

    Beautiful Sue. My family would go crazy over these. It’s so funny; I grew up on rhubarb but it’s almost like an undiscovered jewel these days.

  • Reply
    May 25, 2014 at 3:52 pm

    Look out rhubarb patch in my backyard!!!! Here I come! This recipe looks delicious. Can’t wait to try it.

  • Reply
    May 25, 2014 at 3:03 pm

    These look delicious. Embarrassed to say I am rhubarb challenged having only ever had rhubarb wine. This will definitely be my next taste

  • Reply
    May 25, 2014 at 2:42 pm

    My little nephew loves popsicles, so I have been promising him we’d make some. He was especially interested in making the red, white, and blue ones I had saved from your website. Needless to say we are looking forward to Popsicle week to see all the great recipes we can try this summer!

  • Reply
    Kyra @ (Caramel Potators)
    May 25, 2014 at 2:19 pm

    Oh my goodness I am loving these rhubarb Popsicles! I am a big rhubarb fan! All these Popsicles look good- thanks for including our breakfast pops!

    • Reply
      May 25, 2014 at 2:37 pm

      Thanks Kyra — I love your pops!

  • Reply
    Linda L.
    May 25, 2014 at 1:05 pm

    When I was little, my dad gave me a patch of garden of my own – probably to keep his part safe from my ‘help’! It already had rhubarb planted so this was my first crop. I just wish it had a longer season but thank heaven for freezers.
    I’m really looking forward to trying these – I haven’t seen rhubarb out in the stores yet.

  • Reply
    May 25, 2014 at 12:55 pm

    I am going to try these as soon as I try the all-fruit popsicles and the coffee popsicles. They look great. I’ve never used rhubarb so this is a great reason to try it. Looking forward to the rest of Popsicle Week!

  • Reply
    carly carter
    May 25, 2014 at 12:39 pm

    I love receiving your blog updates. The recipes are always fantastic. Here’s to popsicle week!

  • Reply
    JD Miller
    May 25, 2014 at 12:11 pm

    You have a great site…..and I can’ t wait to try this idea. I always am looking for new ways to use my yearly rhubarb crop .

  • Reply
    May 25, 2014 at 11:58 am

    These homemade popsicles you have been showing look like they are fun and easy to make. And the colors are just luscious. I really like recipes that utilize seasonal fruits and vegetables.

  • Reply
    Sandy Headtke
    May 25, 2014 at 11:28 am

    Love the colors, how could anyone resist? I think I am going to plant rhubarb in my garden, it is so hard to find it in the market. But in the meantime it is on my shopping list.

    • Reply
      May 25, 2014 at 11:37 am

      I can be hard to find. It’s not in our farmer’s markets yet, but I have good luck asking the produce guys at supermarkets…half the time there’s none out, but they go in the back and find me some!

  • Reply
    May 25, 2014 at 11:18 am

    They DO look good. Thanks for the recipe (and the ones to come!! 🙂 )

  • Reply
    May 25, 2014 at 10:54 am

    These look amazing! I have rhubarb in my fridge, but no greek yogurt – maybe I will take a walk and buy some.

  • Reply
    May 25, 2014 at 10:37 am

    Yep, I’m gonna need to try these!

  • Reply
    Cresta Woodruff
    May 25, 2014 at 9:25 am

    I just discovered your website from someone’s popsicle pin on Pinterest. So glad I did, and just in time for Popsicle Week! These Rhubarb Yogurt Popsicles look awesome! Thanks for the great recipe!

    • Reply
      May 25, 2014 at 9:29 am

      I’m glad you found me, Cresta — welcome!

  • Reply
    May 25, 2014 at 9:22 am

    These look soooo creamy and good! I just love the color. Can’t wait to try them!

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