Rhubarb and Greek Yogurt Popsicles Recipe – learn like a pro

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Rhubarb and Greek Yogurt Popsicles Recipe – learn like a pro: When the season for rhubarb arrives, it is time to savor the sour and sour flavors of this one-of-a-kind springtime vegetable. A recipe for Rhubarb and Greek Yogurt Popsicles is something I am very thrilled to share with you today.

Rhubarb and Greek Yogurt Popsicles Recipe – learn like a pro

These popsicles are a deliciously refreshing treat that wonderfully combines the sourness of rhubarb with the creamy richness of Greek yogurt. In addition to being a delectable treat, these homemade popsicles offer a nutritious alternative to frozen delights that can be purchased from the market. This recipe is not only easy to make but also quite pleasant, and it will help you stay cool during the entire summer.


  • 12 ounces rhubarbabout 3 stalks
  • 1/2 cup sugar
  • 1 1/4 cups Greek yogurtI used full fat
  • milk or half and half or cream to thin the yogurt

Also See:

Fresh Lemon Ice Cream Recipe – Step by Step Guide


  • After rinsing and trimming the rhubarb, cut it into pieces that are one inch in length. Mix the sugar and the fruit together in a saucepan, and then add two tablespoons of water to the mixture.
  • The mixture should be heated while being stirred continuously until it reaches a boil. Reduce the heat and continue cooking the rhubarb for around twenty minutes, or until it is totally tender.
  • This jam should be stirred occasionally, and if it is too thick or if it sticks to the pan, a small bit more water should be added.
  • The rhubarb should be pureed in a food processor until it is smooth. Puree should be cooled by placing it in the refrigerator. At the very least, you ought to have one cup of purée.
  • It is possible to thin the yogurt by combining it with heavy cream, half and half, or milk. The consistency should be thick while yet having a creamy quality to it.
  • However, because you are going to be spooning the yogurt into the molds, you want it to be a little looser than it would be otherwise. There is no precise mount here.
  • The rhubarb will become thicker as well once it has been allowed to cool down. Add a little water if you want to make it easier to work with.
  • Put alternating layers of rhubarb and yogurt into each mold, starting with the yogurt, and continue doing so until the molds are completely full.
  • It is possible to achieve a marbleized appearance by inserting a skewer or chopstick into each mold and stirring it slightly. This will mix the layers together.
  • It is not necessary to use a top or foil covering because the popsicle sticks will be able to stand on their own after they are inserted into each mold.
  • Freeze for approximately four to five hours or overnight, or until the mixture becomes hard.
    To remove the pops from their mold, water should be filled in your sink. For approximately fifteen to twenty seconds, immerse the mold until it reaches the top edge, but do not go beyond it.
  • Keep the pops submerged for a few more seconds if they are difficult to remove from the container. Eat immediately, or place in plastic baggies and place in the freezer for later use.


  • Calories: 61 kcal
  • Carbohydrates: 12 g
  • Protein: 3 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Cholesterol: 1 mg
  • Sodium: 10 mg
  • Potassium: 133 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Vitamin A: 35 IU
  • Vitamin C: 3 mg
  • Calcium: 57 mg
  • Iron: 1 mg


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