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- Strawberry Rhubarb Yogurt Popsicles
Strawberry Rhubarb Yogurt Popsicles
Ingredients
Step by step process
Preparing the fruit mixture
- 1
For the strawberry rhubarb yogurt popsicles, first prepare the rhubarb compote. Cut the rhubarb into one-centimeter pieces, put them in a small pot and sprinkle with sugar.
- 2
Set the pot over medium heat and stew the rhubarb for 5 minutes until soft, until it releases its juice and starts to break down. Take it off the heat and let it cool completely.
- 3
Rinse the strawberries, remove the stems and cut them into quarters. Mash half of the strawberries with a fork into a coarse puree and leave the rest in pieces for texture.
- 4
Put the Greek yogurt in a bowl, add the honey and fold in the cooled rhubarb compote along with both parts of the strawberries. Stir only briefly so colorful streaks stay in the mixture.
Filling the molds and freezing
- 5
Divide the yogurt mixture among 6 popsicle molds and leave about a centimeter of space at the top, because the mixture expands slightly while freezing. Gently tap the molds on the counter so air bubbles escape.
- 6
Push a wooden skewer or plastic stick into each mold. If the holder does not stand straight, cover the molds with foil and thread the sticks through small holes.
- 7
Put the molds in the freezer and let them set for 4 to 6 hours, ideally overnight. The mixture must be frozen solid all the way to the center.
- 8
Before serving, dip the mold into warm water for a few seconds and carefully unmold the popsicle. Serve the homemade fruit popsicles right away, otherwise they soften quickly.
More tips:
Stew the rhubarb only until soft so it keeps its fresh tangy flavor, which balances the sweet strawberries.
Instead of honey you can use maple syrup or agave syrup if you want popsicles without bee products.
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Topic: Czech Cuisine
