Strawberry-Rhubarb Ice Pops

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

Strawberry-rhubarb ice popsPhoto: Taste of Home
Servings Prep Time Cook Time
8pops 10minutes + freezing 15minutes + cooling
Servings Prep Time
8pops 10minutes + freezing
Cook Time
15minutes + cooling
Portions: pops
Portions: pops
  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. 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.
  3. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Recipe Notes

Nutrition Facts

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

Diabetic Exchanges: 1 starch.