Strawberry rhubarb greek yogurt popsicles

Your girl got herself a popsicle mold!

(Your girl also discovered how difficult and messy it is to photograph popsicles!)

I know it looks likes a big ol' mess, but I'm just so excited about this. Summer has BARELY started here in Seattle but I'm already living my life on a rooftop, rose wine in one hand and a popsicle in the other. It's the best way to live and I intend on doing it until September. Maybe even October. Nobody can stop me!

Despite this somewhat-aggressive insistence on having a popsicle in hand at all times, for years I kept changing my mind whenever I would get close to buying a popsicle mold (that $20 would then go to very important things like lipstick and gummy bears, of course). I finally bit the (frozen) bullet and got one, and now I can't stop thinking of ideas! Naturally, most of them are just popsicle versions of my favorite cocktails so prepare yourself for that. But today we have yogurt! And fruit! Also some sugar. BUT YOGURT AND FRUIT TOO!

The rhubarb came into play only because I had been wandering around a farmer's market near my apartment for so long, passing the same stands over and over again empty-handed and realized I needed to get something before someone got tired of seeing my face not buy anything.

Basically, I bullied myself into some rhubarb (<--If you ever need a sentence to describe me, use that).

I can't remember the last time I heard someone talk about rhubarb without mentioning strawberries, so those made it in here too. When I saw the recipe for the compote I knew I had to make it. If you make just that, and then bow out and just pour it over some ice cream before even thinking about popsicles I won't blame you. We should definitely be friends.

For the rest of you, don't worry - we can still be friends too. Just promise you'll come over and eat popsicles with me all summer.

Strawberry rhubarb yogurt popsicles

Makes 10 popsicles (in this mold)

  • 2 cups strawberry rhubarb compote (recipe below)
  • Zest from 1 lime
  • ½ cup water
  • ½ cup sugar
  • 1 ½ cups greek yogurt

Combine sugar, water and lime zest in a small saucepan and bring to a boil, stirring until sugar is dissolved. Simmer for a few more minutes and then remove from heat. Let cool completely and then whisk it into the yogurt.

For a layered popsicle, alternate layers of yogurt and compote in your molds leaving a bit of room in the top (for expansion). I love the way this looks, but be warned that the fruit is a bit tart so when you eat them later you'll have some tart bites and some sweet bites.

If you prefer a more consistently sweet frozen treat (understandable), just stir the compote into the yogurt mixture and then fill your molds..still leaving room at the top. 

Freeze until solid, about 4-5 hours. Enjoy!

Roasted strawberry rhubarb

  • 2 cups strawberries, halved
  • 3 cups rhubarb, chopped
  • ¼ cup maple syrup
  • ¼ cup sweet vermouth
  • 1 TB balsamic vinegar
  • 1 tsp sea salt

Preheat oven to 350.

Whisk together maple syrup, vermouth, balsamic vinegar and sea salt. Pour over strawberries and rhubarb and toss well. Arrange on a baking sheet and bake for 40 minutes.

If you're using for the popsicles, let cool completely and then blend (I like to keep it a bit chunky). If you don't want to do that, you can totally eat this warm over ice cream, yogurt, pound cake, anything!

Notes

If you have trouble removing these straight from the freezer, dip the bottom half of the mold into warm water for 20-30 seconds and then gently remove.

To store, you can either keep them in the mold if you have the freezer space. If you don't have the space (or, um, need the molds to make MORE popsicles), I like to wrap each one in plastic wrap or wax paper and then store them all in a large ziplock bag.

{compote from Food52; popsicles adapted from Smitten Kitchen}