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
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5 from 5 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

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

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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55 Comments

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  • Reply
    Amy
    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
    Neecy
    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
      Sue
      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
    ChrisofDan
    May 25, 2014 at 11:18 am

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

  • Reply
    Sami
    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
    deb
    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
      Sue
      May 25, 2014 at 9:29 am

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

  • Reply
    clare
    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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