Strawberry-Rhubarb Yogurt Popsicles

Strawberry-Rhubarb Yogurt Popsicles |
  • Strawberry-Rhubarb Yogurt Popsicles
Posted on May 14, 2014

It was so freaking HOT this week. All I wanted to do was stick my face into a giant container of ice cream. Hot weather makes me cranky. And ice cream makes me less cranky.

But there is that pesky little thing (literally and figuratively) called a bikini. Which made me question whether inhaling three pints of ice cream was really the best idea ever. So instead, I made some of these healthy Strawberry-Rhubarb Yogurt Popsicles. They cooled me down, made me less cranky and they didn’t completely ruin my bathing suit body either. It’s a win-win situation.

Oh and they are pretty much the best shade of pink EVER!

Strawberry-Rhubarb Yogurt Popsicles |

I cooked the strawberries and rhubarb down with a whole vanilla bean pod until the fruit was soft and juicy. Then I blended it up with some Greek yogurt to make them really creamy. I definitely think these popsicles taste best when they’re made with full-fat yogurt. But if you’re really trying to be good, you could use a non-fat version.

These Strawberry-Rhubarb Yogurt Popsicles are refreshing and fruity and taste just like summer on a stick. They will certainly help with any 80+ degree induced cranky-ness!



Strawberry-Rhubarb Yogurt Popsicles

Yield: Makes about 10 popsicles, depending on your mold

Strawberry-Rhubarb Yogurt Popsicles


  • 2 cups strawberries, stemmed and sliced
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 vanilla bean, seeds scraped and pod reserved
  • 9 ounces Greek yogurt, divided


  1. In a saucepan over medium-high heat, combine the strawberries, rhubarb, water, sugar and the vanilla bean seeds and pod. Bring the mixture to a simmer and cook, stirring frequently, for about 15 minutes or until the fruit is softened and almost completely broken down. Remove the saucepan from the heat and set it aside to cool. Remove and discard the vanilla bean pod.
  2. In your blender, combine the cooked strawberry-rhubarb mixture with 6 ounces of the Greek yogurt until smooth and well combined. Then divide this mixture evenly between your popsicle molds, filling the molds about 3/4's of the way full. Spoon some of the remaining Greek yogurt into the tops of each of the molds. Then using a skewer or wooden popsicle stick, push it down and swirl it around slightly.
  3. Transfer the molds to your freezer. Allow the popsicles to partially set, about 1 hour, before inserting wooden popsicle sticks or dowels. Then continue to freeze until solid, at least 4-5 hours more.
  4. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds, if necessary.


  • These sound delicious! 😄


    • Thanks, Lucy!

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