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.
I’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.
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.
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.
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.
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~
- 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 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
Don’t forget to pin these Rhubarb and Greek Yogurt Popsicles!
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
54 Comments
Patty
April 1, 2019 at 11:06 pmI 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?
Sue
June 6, 2020 at 5:27 amYou can sweeten it any way you like, with sugar, honey, or artificial sweeteners.
toni
June 23, 2018 at 6:56 pmthink i can use almond milk??
Sue
June 23, 2018 at 7:37 pmMilk freezes pretty solid and icy, Toni ~ how about almond milk yogurt?
Missy
May 17, 2015 at 5:44 pmCan your purée first then boil?
Also can uses Dixie cups to freeze as well
Sue
May 17, 2015 at 6:40 pmYou could probably puree it first, I haven’t tried it that way Missy. And yes, you can use Dixie cups as molds.
Rhonda
May 7, 2015 at 6:56 amWhere I get buy Popsicle holder in the freezer? Thanks
Sue
May 7, 2015 at 7:02 amHi 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
Karen S Burns-Booth
April 22, 2015 at 5:02 amThis looks and sounds divine, thanks so much for adding it to the Great British Rhubarb Recipe Round-Up! Karen
Janice
April 19, 2015 at 12:25 pmAnother brilliant rhubarb recipe which I am definitely going to make.
Linda
August 17, 2014 at 12:28 pmWhere can I get the Popsicle moulds in Vancouver, BC Canada?
Sue
August 17, 2014 at 1:20 pmI would check with Amazon Canada, Linda!
Marilyn
May 31, 2014 at 5:18 pmThese look spectacular. I bet they taste even better!##
Mary
May 30, 2014 at 4:44 amBeautiful! The colors and flavored. What a pleasure these would be to look at and eat!
theresa hays
May 28, 2014 at 9:38 pmWhat a great idea for a fun-filled week. Many thanks…
Beverly Arellano
May 28, 2014 at 12:40 pmHeaded for lap band surgery next week; thank you for making my transition just a little bit easier.
theresa krier
May 28, 2014 at 10:44 amhi, 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
Emily
May 27, 2014 at 7:41 pmThese look absolutely fantastic…I love rhubarb! Thanks for the recipe!
Lauri
May 27, 2014 at 6:43 amLooking for a rhubarb recipe and think this one is perfect.
Jeanette | Jeanette's Healthy Living
May 27, 2014 at 5:46 amLove how easy and beautiful your pops are – so fun!
Laura (Tutti Dolci)
May 26, 2014 at 1:46 pmGorgeous pops, the rhubarb swirl is so pretty. Thanks for the link love!
Susan
May 26, 2014 at 11:24 amThis 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.
Kate
May 26, 2014 at 11:01 amAs 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!
Donna
May 26, 2014 at 8:27 amI’m definitely going to try one of your popsicle recipes this summer. Even without a mold, I’ve heard that small paper cups work!
livivua
May 26, 2014 at 5:59 ami 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
Charissa
May 26, 2014 at 4:42 amThese 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!
Shu
May 26, 2014 at 4:34 amthis 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!
Rosa
May 26, 2014 at 4:31 amDivine popsicles¨This is such a delicious combination.
Cheers,
Rosa
Lorraine @ Not Quite Nigella
May 26, 2014 at 2:53 amI love the contrast of colours with your popsicles! They sound delicious 😀
Matt Robinson
May 25, 2014 at 10:57 pmYour photography is truly amazing. These popsicles are beautiful, love the flavoring!!
tripp
May 25, 2014 at 5:50 pmI’ve never made popsicles before, but I would love to try!
dina
May 25, 2014 at 5:43 pmi love yogurt pops. this is a great flavor!
dana
May 25, 2014 at 5:14 pmI love making Popsicles and just was looking to replace my molds!
Carol at Wild Goose Tea
May 25, 2014 at 5:14 pmWhat 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.
Louise @ INGREDIENTS
May 25, 2014 at 4:57 pmWhat 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!!
Chris @ The Café Sucré Farine
May 25, 2014 at 4:47 pmBeautiful 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.
Linda
May 25, 2014 at 3:52 pmLook out rhubarb patch in my backyard!!!! Here I come! This recipe looks delicious. Can’t wait to try it.
Judith
May 25, 2014 at 3:03 pmThese look delicious. Embarrassed to say I am rhubarb challenged having only ever had rhubarb wine. This will definitely be my next taste
Jennifer
May 25, 2014 at 2:42 pmMy 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!
Kyra @ (Caramel Potators)
May 25, 2014 at 2:19 pmOh 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!
Sue
May 25, 2014 at 2:37 pmThanks Kyra — I love your pops!
Linda L.
May 25, 2014 at 1:05 pmWhen 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.
Amy
May 25, 2014 at 12:55 pmI 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!
carly carter
May 25, 2014 at 12:39 pmI love receiving your blog updates. The recipes are always fantastic. Here’s to popsicle week!
JD Miller
May 25, 2014 at 12:11 pmYou 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 .
Neecy
May 25, 2014 at 11:58 amThese 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.
Sandy Headtke
May 25, 2014 at 11:28 amLove 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.
Sue
May 25, 2014 at 11:37 amI 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!
ChrisofDan
May 25, 2014 at 11:18 amThey DO look good. Thanks for the recipe (and the ones to come!! 🙂 )
Sami
May 25, 2014 at 10:54 amThese look amazing! I have rhubarb in my fridge, but no greek yogurt – maybe I will take a walk and buy some.
deb
May 25, 2014 at 10:37 amYep, I’m gonna need to try these!
Cresta Woodruff
May 25, 2014 at 9:25 amI 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!
Sue
May 25, 2014 at 9:29 amI’m glad you found me, Cresta — welcome!
clare
May 25, 2014 at 9:22 amThese look soooo creamy and good! I just love the color. Can’t wait to try them!