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.
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?
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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.
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!
These strawberry rhubarb creamsicle popsicles will keep in the freezer for up to 4 months. But that is assuming they don’t get eaten up before then! Make sure that the popsicles are completely covered while it sits in the freezer. The popsicle molds automatically do this, so before if you are using paper cups to cover them with foil.
There are several ways to unmold the your popsicles from their molds. I think the best method is to quickly dip the popsicle mold in a pan/bowl filled with warm water. Do not use hot water or else it will melt your popsicle! Just dip the popsicle mold in warm water for 10-15 seconds or until the outer surface of the popsicle softens and your popsicle is loosened. Presto! Your popsicle is now ready for consumption!
- 1 lb hulled strawberries
- 2 cup rhubarb, about 2 stalks
- ⅔ cup granulated sugar
- ¼ cup water
- 2 cup plain yogurt
- In a small pot combine fruit, ⅓ cup 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.
- Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.
- In a separate bowl, whisk together yogurt with ⅓ cup sugar.
- 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.
- Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.
- Popsicles will keep in the freezer for up to 4 months.
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!
Serving Size:1 popsicle
Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 42mgCarbohydrates: 26gFiber: 2gSugar: 24gProtein: 4g
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