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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This 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.
As 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!
I’m definitely going to try one of your popsicle recipes this summer. Even without a mold, I’ve heard that small paper cups work!
i 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
These 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!
this 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!
Divine popsicles¨This is such a delicious combination.
Cheers,
Rosa
I love the contrast of colours with your popsicles! They sound delicious 😀
Your photography is truly amazing. These popsicles are beautiful, love the flavoring!!
I’ve never made popsicles before, but I would love to try!