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
Print
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

You Might Also Like

55 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Linda
    August 17, 2014 at 12:28 pm

    Where can I get the Popsicle moulds in Vancouver, BC Canada?

    • Reply
      Sue
      August 17, 2014 at 1:20 pm

      I would check with Amazon Canada, Linda!

  • Reply
    Marilyn
    May 31, 2014 at 5:18 pm

    These look spectacular. I bet they taste even better!##

  • Reply
    Mary
    May 30, 2014 at 4:44 am

    Beautiful! The colors and flavored. What a pleasure these would be to look at and eat!

  • Reply
    theresa hays
    May 28, 2014 at 9:38 pm

    What a great idea for a fun-filled week. Many thanks…

  • Reply
    Beverly Arellano
    May 28, 2014 at 12:40 pm

    Headed for lap band surgery next week; thank you for making my transition just a little bit easier.

  • Reply
    theresa krier
    May 28, 2014 at 10:44 am

    hi, i love all things rhubarb but i would have never thought of rhubarb popsicles. i can’t wait to make these today, thanks for sharing this recipe

  • Reply
    Emily
    May 27, 2014 at 7:41 pm

    These look absolutely fantastic…I love rhubarb! Thanks for the recipe!

  • Reply
    Lauri
    May 27, 2014 at 6:43 am

    Looking for a rhubarb recipe and think this one is perfect.

  • Reply
    Jeanette | Jeanette's Healthy Living
    May 27, 2014 at 5:46 am

    Love how easy and beautiful your pops are – so fun!

  • Reply
    Laura (Tutti Dolci)
    May 26, 2014 at 1:46 pm

    Gorgeous pops, the rhubarb swirl is so pretty. Thanks for the link love!

1 2 3 4 5

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png