Rhubarb, a stem vegetable, is a March Foods of the Month. Stem vegetables like asparagus and celery definitely would not be tasty in popsicle form, but rhubarb is a different story! Rhubarb, unlike other stem vegetables, has a tart taste and is a beautiful pink color. For this reason, rhubarb popsicles make the perfect treat as the weather begins to warm up for spring.
4 cups chopped rhubarb (about 10 stalks)
3/4 cups water
2 tbsp. honey
3/4 cups nonfat, plain Greek yogurt
8 strawberries, chopped (or another type of berry, if you prefer)
1. Pour water into a pot on medium high heat. Simmer chopped rhubarb for about 15 minutes, stirring frequently. The hot water will begin to warm the rhubarb so it breaks apart, creating a puree.
2. Add honey to rhubarb puree and stir.
3. Remove pot from heat.
4. When the puree is cooled, stir in nonfat, plain Greek yogurt and berries.
5. Transfer the mixture to a popsicle mold or small paper cups and wooden popsicle sticks. Place in the freezer for at least 6 hours, until the mixture is frozen.