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Strawberry-Rhubarb Ice Pops

 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
8 ServingsPrep: 20 min. + freezing


  • 3 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1 cup (8 ounces) strawberry yogurt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup finely chopped fresh strawberries
  • 2 drops red food coloring, optional


  • In a large saucepan, bring the rhubarb, sugar and water to a boil.
  • Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture
  • is blended and thick. Cool. Set aside 3/4 cup (save the remaining
  • rhubarb for another use).
  • In a large bowl, combine the yogurt, applesauce, strawberries,
  • reserved rhubarb mixture and food coloring if desired. Fill molds or
  • cups with about 1/4 cup fruit mixture; top with holders or insert a
  • Popsicle stick into each cup. Freeze. Yield: 8 ice pops.
Nutritional Facts: 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.