Rhubarb and Greek Yogurt Popsicles

Rhubarb and Greek Yogurt Popsicles saved the day when my kids kept opening the freezer door, dramatically declaring there was “nothing good” to eat on that sweltering afternoon.

Meanwhile, I had a bundle of gorgeous pink rhubarb sitting on my counter, practically begging to be used before it went bad.

That’s when inspiration struck – why not turn this tangy treasure into something frozen and fabulous? These creamy popsicles became my saving grace that day, and now they’re a staple in our summer rotation.

Why You’ll Love This Rhubarb and Greek Yogurt Popsicles Recipe

I’m completely smitten with these popsicles because they taste like pure summer nostalgia while being surprisingly wholesome.

You get that perfect balance of tangy and creamy that makes your taste buds dance, plus the gorgeous marbled appearance makes them feel fancy enough for adult gatherings yet kid-approved.

If you’re as excited about homemade frozen treats as I am, you absolutely must try my easy homemade popsicles guide, it’s packed with tips that make popsicle-making so much simpler than you’d expect!

Ingredients You Need for Rhubarb and Greek Yogurt Popsicles

Here’s what you’ll need to create these dreamy frozen treats:

• 3 large stalks fresh rhubarb (about 12 ounces) – Look for firm, crisp stalks with good color
• ½ cup granulated sugar – This sweetens the tart rhubarb perfectly
• 1¼ cups full-fat Greek yogurt – The thick texture is key for that creamy consistency
• 3-4 tablespoons heavy cream or whole milk – To thin the yogurt slightly for easier layering
• 2 tablespoons water – For cooking the rhubarb

Shopping tip: Choose rhubarb stalks that feel firm and have vibrant color. Avoid any that look wilted or have brown spots.

You can substitute the rhubarb with strawberries or raspberries if needed, though you’ll miss that unique tartness that makes these Rhubarb and Greek Yogurt Popsicles so special.

How to Make Rhubarb and Greek Yogurt Popsicles

Step 1: Prepare the Rhubarb Wash your rhubarb stalks thoroughly and trim off any leaves (they’re toxic!). Cut the stalks into 1-inch pieces – I like to do this right over my saucepan to save on cleanup.

Step 2: Cook the Rhubarb Mixture Add the chopped rhubarb, sugar, and 2 tablespoons of water to a medium saucepan. Cook over medium heat, stirring frequently, until the mixture starts bubbling. Reduce heat to low and continue cooking for 15-20 minutes, stirring occasionally, until the rhubarb breaks down completely and becomes jammy.

Step 3: Blend and Cool Transfer the cooked rhubarb to a food processor and pulse until smooth. You want a thick but pourable consistency. Let this cool completely in the refrigerator – I usually make this part a day ahead.

Step 4: Prepare the Yogurt Base Mix your Greek yogurt with just enough cream or milk to make it spoonable but still thick. You’re aiming for the consistency of thick cake batter.

Step 5: Create the Magic Using a spoon, alternate layers of yogurt and cooled rhubarb mixture in your popsicle molds. Don’t worry about being perfect – rustic is beautiful! Take a thin knife or chopstick and gently swirl through each mold to create that gorgeous marbled effect.

Step 6: Freeze to Perfection Insert popsicle sticks and freeze for at least 4 hours or overnight. When you’re ready to enjoy them, run the molds under warm water for 15-20 seconds to release the popsicles easily.

How I Make This Rhubarb and Greek Yogurt Popsicles Perfect Every Time

My secret weapon is patience, I always let the rhubarb mixture cool completely before assembling, which prevents the yogurt from melting and keeps those beautiful distinct layers.

I also learned the hard way that less is more when swirling; just a few gentle twists create the most elegant marbled pattern.

The key to perfectly creamy Rhubarb and Greek Yogurt Popsicles is using full-fat Greek yogurt and not over-thinning it.

Can I make these popsicles without sugar?

You can reduce the sugar in the rhubarb, but I wouldn’t eliminate it entirely since rhubarb is quite tart.

Try using honey or maple syrup instead, adding it gradually to taste while the rhubarb cooks.

How long do these popsicles keep in the freezer?

Your Rhubarb and Greek Yogurt Popsicles will stay fresh for up to 2 months when stored in freezer bags.

I write the date on the bag because they disappear so quickly in our house!

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Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because its thick consistency creates that luxurious creamy texture when frozen. Regular yogurt tends to become icy and less satisfying.

What if my rhubarb mixture is too thick?

Simply stir in a tablespoon of water at a time until you reach a consistency that’s easy to spoon but not runny. The mixture will thicken more as it cools.

Save this recipe to your Pinterest boards so you can make these incredible popsicles whenever the mood strikes! Find me at Pinterest for more delicious homemade treats and kitchen inspiration.

My Simple Ideas for Serving These Rhubarb and Greek Yogurt Popsicles

These elegant frozen treats shine at summer barbecues and pool parties, but honestly, I enjoy them most on quiet weekend mornings when I’m sitting on my back porch with a cup of coffee.

They’re sophisticated enough for dinner party desserts yet wholesome enough for an afternoon snack.

My family has made it a tradition to enjoy Rhubarb and Greek Yogurt Popsicles during the first week of June when our garden rhubarb is at its peak.