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Rhubarb ripple pops
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Indulge in refreshing homemade rhubarb ripple popsicles!
Ingredients:
  • 2 stems (about 100g) chopped rhubarb
  • 80g chopped strawberries
  • 20.00 gm caster sugar
  • 700g yoghurt
Instructions:
  • In a medium saucepan over medium heat, combine rhubarb, strawberries, sugar, and 2 tablespoons of water. Stir occasionally and cook for 6-8 minutes or until the rhubarb and berries are tender. Mash with a fork until smooth, then allow it to cool.
  • Combine half of the yoghurt with half of the rhubarb mixture in a bowl, stirring until well mixed.
  • Layer the rhubarb-yogurt mixture, plain rhubarb mixture, and plain yogurt in alternating layers into ten 1/3-cup (80ml) iceblock molds. Place iceblock sticks in the molds and freeze for at least 6 hours until solid.

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