Description
This Rhubarb and Greek Yogurt Popsicles are Creamy, tangy, and absolutely irresistible frozen treats perfect for summer days.
Ingredients
- 3 large stalks fresh rhubarb (about 12 ounces), cut into 1-inch pieces
- ½ cup granulated sugar
- 2 tablespoons water
- 1¼ cups full-fat Greek yogurt
- 3–4 tablespoons heavy cream or whole milk
Instructions
- Combine chopped rhubarb, sugar, and water in a medium saucepan. Cook over medium heat until bubbling, then reduce heat and simmer 15-20 minutes until rhubarb breaks down completely.
- Blend cooked rhubarb in food processor until smooth. Refrigerate until completely cool.
- Mix Greek yogurt with enough cream to achieve a thick but spoonable consistency.
- Layer yogurt and cooled rhubarb mixture alternately in popsicle molds.
- Use a knife or chopstick to gently swirl mixtures together for marbled effect.
- Insert popsicle sticks and freeze 4 hours or overnight.
- To remove, run molds under warm water for 15-20 seconds.
Notes
Make the rhubarb mixture a day ahead for easier assembly and better flavor development!
- Prep Time: 25 minutes
- Cook Time: Freezing Time: 4 hours