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
    Susan
    May 26, 2014 at 11:24 am

    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.

  • Reply
    Kate
    May 26, 2014 at 11:01 am

    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!

  • Reply
    Donna
    May 26, 2014 at 8:27 am

    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!

  • Reply
    livivua
    May 26, 2014 at 5:59 am

    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

  • Reply
    Charissa
    May 26, 2014 at 4:42 am

    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!

  • Reply
    Shu
    May 26, 2014 at 4:34 am

    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!

  • Reply
    Rosa
    May 26, 2014 at 4:31 am

    Divine popsicles¨This is such a delicious combination.

    Cheers,

    Rosa

  • Reply
    Lorraine @ Not Quite Nigella
    May 26, 2014 at 2:53 am

    I love the contrast of colours with your popsicles! They sound delicious 😀

  • Reply
    Matt Robinson
    May 25, 2014 at 10:57 pm

    Your photography is truly amazing. These popsicles are beautiful, love the flavoring!!

  • Reply
    tripp
    May 25, 2014 at 5:50 pm

    I’ve never made popsicles before, but I would love to try!

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