As the days are growing sunnier and warmer, I decided to break out my ice pop molds over the weekend - I haven't used them since last summer. I am excited to make more healthy frozen treats this year!
I saw a fun idea to make strawberry shortcake ice pops using layers of strawberry puree and vanilla yogurt mixed with crushed vanilla sandwich cookies. I don't usually buy packaged cookies (I prefer to make my own) but these ice pops looked so fun that I wanted to give it a try. I'm sure any crunchy cookie would work. Also, I decided to swirl rather than layer these ice pops, mostly because the shape of my molds makes it rather difficult to pour anything into them so I can't achieve neat layers.
Regardless, these were a fun and delicious treat on a hot day. The rhubarb swirl was still perfectly tart, balancing the sweet and creamy yogurt very nicely.
Rhubarb Shortcake Ice Pops
Adapted from Baker's Royale
Makes 6-8 ice pops, depending on the size of your molds
3-4 stalks rhubarb (about 3/4 pound, or 12 oz), cut in 1/2" pieces
1/4 cup + 2 tablespoons sugar, divided
1 1/4 cups plain yogurt (I used Greek yogurt for a protein boost)
1/4 teaspoon vanilla extract
8 vanilla-flavored sandwich cookies
Place the sandwich cookies in a plastic zip-top bag and crush them into small bits with a rolling pin or other heavy object. Set aside.
In a small saucepan (with the heat off), combine the rhubarb with 1/4 cup of the sugar and let sit for about 10 minutes to get the rhubarb juices flowing, then turn the heat on to medium low and simmer for about 20 minutes until the rhubarb is very soft. Use a stick blender or regular blender to puree the rhubarb.
In a small bowl, combine the yogurt, vanilla and remaining 2 tablespoons sugar. Stir in the cookie crumbs.
Fill your ice pop molds about 2/3 full with the yogurt mixture, then fill the rest of the way with rhubarb puree. Use a skewer or a knife to swirl the two components together and to get out any air bubbles.
Freeze for at least 6 hours before serving. Enjoy!