Rhubarb and Greek Yogurt Popsicles are made with tart rhubarb jam swirled through rich, full-fat Greek yogurt. They taste like the best bowl of fruit and yogurt you’ve ever had, only frozen.
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Homemade popsicles are one of the easiest summer treats to play around with, and yogurt pops are especially good with fresh fruit. These rhubarb and Greek yogurt popsicles are creamy, tangy, and just sweet enough, with ribbons of rhubarb running through rich, full-fat Greek yogurt. They feel a little grown-up, but kids will love them too.
I have to tell you right up front: these are some of the best popsicles I’ve ever tasted.
A big reason is the rhubarb. Its clear, tangy flavor holds up beautifully when frozen, and it keeps these popsicles from tasting too sweet. The color and flavor will vary depending on your rhubarb—some stalks are deeply colored and intense, while others are paler and milder.
You can make these with berries, another fruit purée, or even a good jam. But for something a little different, rhubarb is hard to beat.
Greek yogurt makes a creamy popsicle
Greek yogurt brings a tangy flavor that works beautifully with rhubarb. Its thick texture and lower water content also help these popsicles freeze creamier and less icy than pops made with regular yogurt.
You can use it straight from the container, but I like to loosen it with a little cream so it’s easier to spoon into the molds. Milk works too, although cream gives the popsicles a richer texture. I leave the yogurt unsweetened to balance the rhubarb, but you can add a little sugar or honey, or use vanilla Greek yogurt for a sweeter pop.
The popsicle swirl technique
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!
Tips for making yogurt popsicles
CHANGE UP THE FRUIT: 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, then swirl into the popsicles.
USE FLAVORED YOGURT: combine flavored yogurt with different fruits for endless creative combos.
MY CREAMY HIGH PROTEIN HOMEMADE YOGURT makes exceptionally good popsicles.
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Rhubarb and Greek Yogurt Popsicles
Equipment
- a popsicle mold
Ingredients
- 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
Instructions
- 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.
Nutrition
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My granddaughter and I made these fresh out of the garden rhubarb. They were delish. Just reading other reviews and I like the idea of adding color as the rhubarb look is not super appealing, but they taste great.
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!
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?
You can sweeten it any way you like, with sugar, honey, or artificial sweeteners.
think i can use almond milk??
Milk freezes pretty solid and icy, Toni ~ how about almond milk yogurt?
Can your purée first then boil?
Also can uses Dixie cups to freeze as well
You could probably puree it first, I haven’t tried it that way Missy. And yes, you can use Dixie cups as molds.
Where I get buy Popsicle holder in the freezer? Thanks
Hi Rhonda – you can find them in certain large home stores, like Marshalls, or World Market, and also online at Amazon, here’s a link: http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=popsicle%20mold&linkCode=as2&tag=thvifrthgris-20&linkId=IAXDYJR63RTOSW3W
This looks and sounds divine, thanks so much for adding it to the Great British Rhubarb Recipe Round-Up! Karen
Another brilliant rhubarb recipe which I am definitely going to make.