Woo! Let’s celebrate the first official day of summer with some icy cold ice pops!
These were sooo easy and oh-so sweet and tangy!
Ice pops are just one of those things the makes summer truly SUMMER!! It’s like a snowy day without hot cocoa. It’s like going to the beach without flip-flops. You just can’t go through summer without ice pops!
Unfortunately, most people get their ice-pop fix through the store-bought, artificially-flavored and colored variety. They may taste pretty good, but trust me. You haven’t experienced a true ice pop unless you’ve tried homemade.
So just a warning: This will NOT be the last ice pop recipe this summer. I have many more amazing recipes to come, including a 4th of July themed ice-pop!
My siblings got extremely excited when they heard I was making ice pops. They pestered me the entire time the ice pops were freezing and even attempted to snatch the pops I was using for the photoshoot! A big no-no.
I finally gave in, handed over their treats and kicked them outside so I could finish taking my pictures.
They were back 5 minutes later with sticky faces and demanding more.
Just another day in paradise with my siblings 😉
I guess I really can’t blame them for being such little pigs. These pops WERE amazing. Does it help convince you, with the fact that they are LOW-FAT?
True. The base is made up of rhubarb (previously cooked) and plain yogurt. Lightly sweetened with strawberries, applesauce, and just a bit of maple syrup and honey. You really could never tell that they’re low-fat!
The rhubarb and strawberry flavors really shine through in each loving lick 🙂
Coming up next for the final recipe in A Week of Rhubarb: Classic Rhubarb Pie! My absolute favorite of all my rhubarb recipes!
Pink Rhubarb Ice Pops
- 1 cup fresh rhubarb diced
- 1 tablespoon honey
- 1 tablespoon water
- 1 cup plain yogurt
- 3/4 cup fresh strawberries divided
- 3 tablespoons maple syrup
- 1/2 cup applesauce
- 15 popsicle sticks
1. Place rhubarb, honey, and water in a small saucepan. Cover and cook over medium heat until rhubarb is soft and broken down, about 10 minutes. Set aside.
2. In a blender, blend yogurt, 1/2 cup strawberries, and maple syrup until smooth. Place yogurt mixture in a medium bowl, and stir in rhubarb mixture, and applesauce. Finely dice remaining 1/4 cup strawberries and add to yogurt mixture. Gently stir until combined.
3. Fill 15 popsicle molds 3/4 full with yogurt mixture. Freeze 1-1/2 hours then insert popsicle stick. Freeze until solid.
Adapted from Taste of Home