Strawberry Rhubarb Creamsicle Popsicles

Summer just got a whole lot more fun with these strawberry rhubarb creamsicle popsicles! Super easy to make, you don’t even need popsicle molds.

It doesn’t matter if it’s summer or not, my kids always enjoy popsicles and ice cream. And it’s not just a kid thing. But since summer is here, the weather is getting warmer. And that means it’s time to chill out. You know, chillax?

Who wants to stay indoors and sit behind a computer screen all day? It’s time for sun, fun, pool parties and sandcastles at the beach. It’s time for kids to play all day and explore. It’s time to ride your bikes and meet your friends at the park.

Summer means picnics, camp outs and staying up late every single night ’til school starts. Who doesn’t love the summer time?

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy.

Why this recipe is so awesome

Homemade popsicles are so easy to make and are a real crowd pleaser in my family. You can control all the ingredients in your homemade treats, making them as healthy or unhealthy as you want! I have made frozen smoothie popsicles for the kids and they were a hit, so I decided to make something creamier this time, like these strawberry rhubarb creamsicles.

For the creamy creamsicle layer of these popsicles, I chose to use lightly sweetened yogurt. You can also use honey instead of sugar to sweeten the yogurt or the fruit. This touch of creaminess was just what the popsicles needed to keep these from being just “boring fruit.”

I am a big fan of low tech cooking. These strawberry rhubarb creamsicles didn’t require fancy popsicle molds. In fact, I love making homemade popsicles in cheapo Dixie cups. Just peel the paper off once the creamsicle (or popsicle) is frozen and you are ready to eat it.

You can also use fancy popsicle molds if you want, too.

Step-by-step directions

1. In a small pot combine fruit, sugar and water and cook over medium heat. When the mixture starts to boil, reduce to simmer and cook until fruit mixture has thickened, about 15 minutes.

2. Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.

3. In a separate bowl, whisk together yogurt with ⅓ cup sugar.

4. Alternate pouring the strawberry mixture and the yogurt mixture in layers into 4 oz popsicle containers. Using a wooden skewer or a knife, swirl the strawberry and yogurt mixtures together. Do not over mix.

5. Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.

Recipe tips and FAQs

Is it just me or does it seem like everyone is on the homemade popsicle bandwagon? Why not? The great thing about homemade popsicles is that you can control how much sugar you want to put in them.

And if the fruit is sweet, you can reduce the amount of sugar needed even more. Rhubarb is tangy and sour and compliments sweet strawberries beautifully. No wonder strawberry and rhubarb make the perfect combination!

If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free citrus e-cookbook!) or follow me on Instagram or Facebook.

Continue to Content

Yield: 8 popsicles

Strawberry Rhubarb Creamsicle Popsicles

Print

Summer just got a whole lot more fun with these strawberry rhubarb creamsicle popsicles! Super easy to make, you don’t even need popsicle molds.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 25 minutes

Ingredients

• 1 lb hulled strawberries
• 2 cup rhubarb, about 2 stalks
• ⅔ cup granulated sugar
• ¼ cup water
• 2 cup plain yogurt

Instructions

1. In a small pot combine fruit, ⅓ cup sugar and water and cook over medium heat.
2. When the mixture starts to boil, reduce to simmer and cook until fruit mixture has thickened, about 15 minutes.
3. Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.
4. In a separate bowl, whisk together yogurt with ⅓ cup sugar.
5. Alternate pouring the strawberry mixture and the yogurt mixture in layers into 4 oz popsicle containers.
6. Using a wooden skewer or a knife, swirl the strawberry and yogurt mixtures together. Do not over mix.
7. Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.
8. Popsicles will keep in the freezer for up to 4 months.

Notes

Serving Suggestions: You can also just freeze just the fruit mixture, without the yogurt. Both are pictured above.

Cooking Tips: You can also use 4-oz paper cups as your popsicle mold. Just tear the cup off the popsicle when you are ready to eat!

Nutrition Information:

Yield:

8

Serving Size:

1 popsicle
Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 42mgCarbohydrates: 26gFiber: 2gSugar: 24gProtein: 4g

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!