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Strawberry Rhubarb Yogurt Pops

by | Jun 28, 2016 | CSA Member Updates, Recipes

Published in our newsletter a few years ago, this recipe bears repeating. The timing is perfect, as it’s a refreshing, healthy treat for the 4th of July. This is a recipe your children will enjoy making with you.  Chef Jen Yee at New York City’s Lafayette makes these refreshing and not-too-sweet icy treats. While she prefers the water content of 2 percent yogurt to yield the best texture, you can substitute whole-milk yogurt.

Servings: Makes 8-10 pops

Prep/Freezing Time: Allow 4 hours, 15 minutes total time.

Ingredients:
1 pound strawberries, hulled and minced
3/4 cup fresh orange juice
1/4 teaspoon kosher salt
3 stalks rhubarb, trimmed and minced
4 ounces plain 2 percent Greek yogurt
1⁄2 cup honey, preferably orange blossom

Directions:
1.  Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes.
2.  Let cool and, using a slotted spoon, transfer 1/2 cup fruit to a bowl.
3.  Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth.
4.  Stir in reserved fruit; divide mixture between individual ice-pop molds.
5.  Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more.
6.  To release ice pops from molds, briefly run the bottom of the molds under warm water.

CSA Produce

Produce Featured in this Recipe

Rhubarb

Rhubarb

One of the first offerings of the spring garden, rhubarb gives us its own unique ...
Strawberries

Strawberries

Who can resist a fresh sweet strawberry, ripe from the patch?  Strawberries are an ...

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