creamy strawberry rhubarb yogurt pops

rhubarb popsiclesYou guys! It’s popsicle season again! We are pounding through the pops over here and my latest concoction is the best one yet. It’s based on the superb rhubarb curd bars with spiced shortbread that I posted about last June, but way simpler. Just a simple strawberry-rhubarb jam swirled together with some yogurt spiked with maple, cinnamon, cloves, and cardamom. So sweet, tart, and refreshing, with a subtle zing of eastern spice. I shall now eat these continuously until the rest of the berries are in season. (So, about 2 more months). Enjoy!

strawberry rhubarb jam
1 lb rhubarb, chopped into 1″ chunks
1/2 lb strawberries, hulled and halved
1 cup granulated sugar
1 1/2 cups plain yogurt
1/4 cup maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon

Put the rhubarb, strawberries, and sugar in a medium size pan over medium heat. Cook, stirring occasionally, until the fruit is soft enough to moosh with a spoon. Transfer mixture to blender and puree until smooth.

Mix yogurt with maple syrup, vanilla, and spices.

Layer the strawberry-rhubarb puree and the yogurt into popsicle molds in alternating spoonfuls. Use a chopstick or skewer to swirl the layers together, then add the popsicle stick. Freeze for 5 hours or overnight. Makes 8-10 popsicles depending on the size of the molds.


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