Strawberry Rhubarb Yogurt Pops

Strawberry Rhubarb Yogurt Pops

Strawberry Rhubarb Yogurt Pops
These refreshing frozen treats come from pastry chef Jen Yee at New York City's Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »Christina Holmes

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.

Strawberry Rhubarb Yogurt Pops
These strawberry fruit pops from Chef Jen Yee at New York City's Lafayette restaurant are both refreshing and not-too-sweet.
Yield: makes 8-10 pops
Time: 4 hours, 15 minutes

Ingredients

  • 1 lb. strawberries, hulled and minced
  • 34 cup fresh orange juice
  • 14 tsp. kosher salt
  • 3 stalks rhubarb, trimmed and minced
  • 4 oz. plain 2 percent Greek yogurt
  • 12 cup honey, preferably orange blossom

Instructions

  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. Let cool and, using a slotted spoon, transfer 12 cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release ice pops from molds, briefly run the bottom of the molds under warm water.