Make Ahead

Rhubarb IceĀ Pops

April 28, 2010
3 Ratings
  • Serves 10 ice cube sized ice pops
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 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

Test Kitchen Notes

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

What You'll Need
  • Rhubarb Puree
  • 6 ounces rhubarb, chopped
  • 1/4 cup sugar
  • juice of 1/2 of a lime
  • 2 tablespoons water
  • Yogurt
  • 1/2 cup full fat yogurt
  • 1 tablespoon maple syrup
  1. Rhubarb Puree
  2. Combine ingredients in a saucepan over medium heat until rhubarb is falling apart and sugar is dissolved, about 10-15 minutes. Cool.
  1. Yogurt
  2. 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.

See what other Food52ers are saying.

  • testkitchenette
  • gluttonforlife

2 Reviews

testkitchenette May 10, 2010
Thanks gluttonforlife! They are the perfect size and I like to eat them for dessert at night. I made a mango version as well that is like a mango lassi on a stick.
gluttonforlife April 30, 2010
Love the small portion pops--very ingenious!