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These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick
This recipe is:
Quick
Diabetic Friendly
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.
Nutritional Analysis: One ice pop equals 69 calories, 0 fat (0 saturated fat), 3 mg cholesterol, 17 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit.
Originally published as Strawberry-Rhubarb Ice Pops in Taste of Home April/May 2001, p66
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Reviewed on Jun. 07, 2012 by rkquick76
just the right things in this real cooler of the day ice pop and good for you too!
Reviewed on Jun. 07, 2012 by 329860842
This recipe was so good! I actually just ended up mixing the extra strawberry yogurt and extra rhubarb and eating it right then...so yummy! The portion is a nice size and I got more than 8 serving out of it. Plus it's a great way to use up some of the rhubarb from the garden. I'll definitely be making it again and I'll probably double it to have more!
Reviewed on Jun. 01, 2012 by bozell1093@comcast.net
I would like to order the Ice-Pops holder that you used in the demistration. Please let us know where to buy them. Thank you.
Reviewed on Apr. 08, 2011 by lillybow
Easy to make and great flavor. Nice alternative to regular popsicles, just as sweet.
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