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Rhubarb Ginger Yogurt Pops

Deliciously Different
Course Fun for Kids, Treats
Cuisine All-American
Keyword Ginger, Greek Yogurt, Rhubarb
Prep Time 1 hour
Freezer Time 8 hours
Total Time 9 hours
Servings 6 Pops
Author Lynn / Turnips 2 Tangerines

Equipment

  • Ice Pop Molds

Ingredients

  • 6 cups rhubarb, cubed
  • 1 1/2 cups sugar
  • 1/4 cup crystallized ginger, diced
  • 1/2 cup water
  • 2 cups Greek yogurt, plain
  • 1-2 tablespoons honey

Instructions

  • Make Rhubarb Sauce: In a large saucepan mix together rhubarb, sugar, crystallized ginger and water.
  • Heat over medium heat until mixture starts to boil. Turn the heat to medium low and simmer until rhubarb breaks down and most of the liquid has evaporated. *Adjust sugar and ginger per taste.* Set rhubarb sauce aside to cool.
  • In a small bowl, stir together the Greek yogurt and honey until blended.
  • Spoon 1 to 2 tablespoons yogurt into bottom of each mold. Top with 1 to 2 tablespoons of rhubarb mixture. Repeat layers until all molds are full, tapping molds lightly on counter to remove any air pockets. Top molds with holders. Freeze until firm.

Notes

Thank-you to the reader who pointed out the fact that I forgot the yogurt and honey in the initial recipe:)