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Strawberry Rhubarb Yogurt Pops

Strawberry Rhubarb Yogurt Pops
Yields 6
If you're skeptical at the idea of yogurt popsicles because they sound like a healthy dessert alternative, you'll be won over as soon as you taste the strawberry rhubarb puree that is their base. These tangy, fruity frozen popsicles taste better than any store bought popsicles, and have a fantastic creaminess to them.
  1. 2 cups peeled and diced rhubarb (about 4 stalks)
  2. ¼ cup granulated sugar
  3. 2 tablespoons water
  4. 2 cups hulled and quartered strawberries
  5. 2 tablespoons lemon juice (about ½ lemon)
  6. 10 ounces Greek-style yogurt (preferably whole-fat or 2%)
  1. Place the rhubarb, granulated sugar, and water in a pot and heat until simmering. Cook for 4 minutes, until the rhubarb is beginning to soften.
  2. Add the strawberries and lemon juice and cook for another 5 minutes.
  3. Remove from the heat and allow to cool to about 80 degrees. Puree in a blender until smooth.
  4. Add the yogurt to the blender and blend to combine. Adjust the sweetness or tartness to taste with superfine sugar or lemon juice.
  5. Pour into popsicle molds or tall shot glasses and freeze for about 20 minutes. Insert the popsicle sticks and freeze for another 2 hours until fully hardened.
  1. The frozen popsicles should just slide out of the molds or shot glasses with a little encouragement, but should they prove stubborn you can always run warm water over the outside.
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Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.