Strawberry-Rhubarb Ice Pops

Total Time

Prep: 10 min. + freezing Cook: 15 min. + cooling


8 pops

Updated: Feb. 10, 2022
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 Pops Recipe photo by Taste of Home


  • 3 cups chopped fresh or frozen rhubarb (1/2 inch)
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1 cup strawberry yogurt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup finely chopped fresh strawberries
  • 2 drops red food coloring, optional
  • 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks


  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.

Nutrition Facts

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

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