Roasted Strawberry Rhubarb Yogurt Pops — the creaminess of Greek yogurt and tangy sweetness of roasted strawberries and rhubarb come together in one incredible frozen treat!
I don’t know how your weather is, but it’s hot as blazes here! I even skipped my mid-morning cappuccino for a refreshing Starbuck’s peach green tea lemonade (have you tried it??), which is something I never do. You know what else is refreshing? Um, you probably do since these Roasted Strawberry Rhubarb Yogurt Pops are right in front of your face.
I’m really hoping that you’re a fan of rhubarb…if you weren’t, I’m guessing you wouldn’t be here. I have several recipes with rhubarb here on the blog, and I say the same thing in every single post — I thought I hated rhubarb growing up, and I had no idea what I was missing for so long. It’s so tangy, and is the perfect contrast to all types of sweet fruits, and even on it’s own in baked goods or savory dishes. The key for me is that is has to be soft, because crunchy rhubarb is sort of like having tart celery in your dessert. That’s a big no thank you.
So why would you want to turn on your oven in this heat to roast fruit? Because it’s worth it is the only answer I have. Sure, you could cook it in a pot on the stove top, but roasting the fruit intensifies the flavors. And when the fruity flavors are more intense, you get a more flavorful pop. That’s definitely worth cranking up the A/C to me, especially when I know the pay off is going to cool me off inside and out. 🙂
I’ve made frozen treats out of yogurt before like this and this, but never used it in my pop molds. I layered my pops because I wanted the contrast in color for my photos, but the best way to make these is to swirl the layers together or puree the yogurt with the fruit so you get the best of both worlds in every bite.
These Roasted Strawberry Rhubarb Yogurt Pops are creamy, tangy, and sweet, and the perfect treat to help you beat the summer heat. And that line, rhymes and all, pretty much sums these up. 🙂
More recipes you might love:
- 16 ounces strawberries, hulled, halved or quartered depending on size
- 1½ cups chopped rhubarb cut into ½" pieces (about 3 stalks)
- ¼ cup coconut sugar or sweetener of your choice
- 1 teaspoon pure vanilla extract
- 1 cup vanilla Greek yogurt
- Preheat the oven to 350 degrees. In a medium bowl, combine the strawberries, rhubarb, and sugar. Pour onto a large rimmed baking sheet and roast for 15-20 minutes, or until the fruit is soft and syrupy. Remove from heat and let cool slightly.
- Place the mixture in a food processor and pulse until smooth. Remove from the processor and stir in the vanilla extract.
- At this point, you can layer your pops in your molds whichever way you like, but they're best if the fruit is combined with the yogurt either by swirling together or pureeing together. I layered mine the way I did for the photos alone, and definitely like the pops better when the fruit and yogurt are swirled or blended. Insert the popsicle sticks and place in the freezer for a minimum of 6-8 hours or overnight. Un-mold following the manufacturer's instructions and enjoy!