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!
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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
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
i love yogurt pops. this is a great flavor!
I love making Popsicles and just was looking to replace my molds!
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.
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!!
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.
Look out rhubarb patch in my backyard!!!! Here I come! This recipe looks delicious. Can’t wait to try it.
These look delicious. Embarrassed to say I am rhubarb challenged having only ever had rhubarb wine. This will definitely be my next taste
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!
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!
Thanks Kyra — I love your pops!
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.