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 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.