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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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!
I love receiving your blog updates. The recipes are always fantastic. Here’s to popsicle week!
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 .
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.
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.
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!
They DO look good. Thanks for the recipe (and the ones to come!! 🙂 )
These look amazing! I have rhubarb in my fridge, but no greek yogurt – maybe I will take a walk and buy some.
Yep, I’m gonna need to try these!
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!
I’m glad you found me, Cresta — welcome!
These look soooo creamy and good! I just love the color. Can’t wait to try them!