Description
Make these simple, tangy popsicles using cooked rhubarb puree and creamy Greek yogurt for a refreshing frozen treat.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1/2 cup water
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 2 cups plain Greek yogurt (full fat or 2%)
- 1 tablespoon lemon juice
Instructions
- Combine the chopped rhubarb and water in a small saucepan. Cook over medium heat until the rhubarb is very soft, about 8 to 10 minutes. Stir occasionally.
- Remove the rhubarb mixture from the heat. Stir in the honey or maple syrup until dissolved.
- Puree the cooked rhubarb mixture using an immersion blender or transfer it to a regular blender. Blend until smooth. Let the puree cool completely.
- In a large bowl, whisk together the cooled rhubarb puree, Greek yogurt, vanilla extract, and lemon juice until fully combined and smooth. Taste and add more sweetener if you prefer it sweeter.
- Pour the yogurt mixture into popsicle molds, leaving a little space at the top for expansion.
- Insert popsicle sticks and freeze for at least 6 hours, or until completely solid.
- To release the popsicles, run the outside of the mold briefly under warm water.
Notes
- For a smoother texture, strain the cooled rhubarb puree through a fine-mesh sieve before mixing with the yogurt.
- If your rhubarb is very tart, increase the sweetener slightly.
- Use full-fat Greek yogurt for the creamiest results.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 130
- Sugar: 15
- Sodium: 40
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 10
- Cholesterol: 10