If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Long ago my family belonged to a yacht club. Hours were spent in swim lessons/competitions and summer holiday clambakes but its most beguiling quality to me was the illicit snack bar my mother practically forbade us from visiting. At the time the snack bar did not take money but instead used raffle type tickets that I fantasized about taking from my mother's wallet for...an ice pop. I watched other kids run to the snack bar for the orange creamsicle or red, white, and blue ice pop turning green with envy while I was tortured eating a homemade cookie (or more likely fruit) instead. I jest when I say "tortured" but my mother (and I thank her for this now) did not see the nutritional or monetary value in treats that she considered to be junk. Instead, she made ice pops at home for us that reminded me of a frozen Orange Julius that she made with yogurt and melted orange juice concentrate. In classic Karen Sobel (mom) fashion, they were just sweet enough. We enjoyed these all summer but how I coveted what the other kids had! These are a new take on an old classic consisting of a rhubarb puree sweetened with a bit of sugar with a kick of lime juice and blended with just enough yogurt to make them creamy. My mom used to make them in small paper cups with sticks stuck in them. We would rip the paper cup off when we ate them. - testkitchenette - testkitchenette
Food52 Review: These have a simple flavor profile -- tart, a little sweet and creamy. They could not have been easier to assemble and would make a fantastic, fun dessert for an outdoor party. - Emily - The Editors
Serves 10 ice cube sized ice pops
- 6 ounces rhubarb, chopped
- 1/4 cup sugar
- juice of 1/2 of a lime
- 2 tablespoons water
- Combine ingredients in a saucepan over medium heat until rhubarb is falling apart and sugar is dissolved, about 10-15 minutes. Cool.
- 1/2 cup full fat yogurt
- 1 tablespoon maple syrup
- Combine the rhubarb mixture and the yogurt and maple syrup in a food processor and blend until smooth. Pour into ice tray and cover with saran wrap. Push a toothpick into the center of each one and freeze. Dip in warm water to remove from molds easily.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Rhubarb
How to Take a Food52-Style Photo
Those Instagrams aren't going to like themselves.
Wooden Bird's House
For your feathered friends
Genius, explained at last.
Books We Love
My New Roots, by Sarah Britton
Style with a breeze.