Strawberry-Rhubarb Ice Pops

Total Time:Prep: 10 min. + freezing Cook: 15 min. + cooling

Recipe by Donna Linihan, Moncton, New Brunswick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick

Rhubarb

If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.
TEST KITCHEN APPROVED

Strawberry-Rhubarb Ice Pops

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Yield:8 pops
Prep:10 min
Cook:15 min
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Ingredients

  • 3 cups chopped fresh or frozen rhubarb (1/2 inch)
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1 cup strawberry yogurt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup finely chopped fresh strawberries
  • 2 drops red food coloring, optional
  • 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks
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Directions

  1. 1
    Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.)
  2. 2
    Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts

1 pop: 72 calories, 0 fat (0 saturated fat), 2mg cholesterol, 18mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
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