Disclosure: My Strawberry Rhubarb Yogurt Crumble Pops Recipe is brought to you by Oregon Fruit Products. All opinions are my own.
My kids love dessert and, if they could, they would eat it all day every day. That’s not an option, but they do get to pick treats out if they eat all of their veggies (yes, I bribe them). Last week, instead of the typical store-bought item, I made something special for the girls. With the help of Oregon Fruit Products, I made some Strawberry Rhubarb Yogurt Crumble Pops, and the kids LOVED them.
I can still remember the first time I tried a strawberry rhubarb crumble as a kid. It was delicious, so I wanted to replicate this treat in the form of a frozen pop, and it worked! My yogurt pop is creamy and fruity with a tasty graham cracker crumble.
Do you want to try this? It’s so simple to make. All you need is a bit of time, a can of Oregon Fruit Rhubarb in Strawberry Sauce, a couple of other ingredients (listed below), frozen pop molds, and ice pops sticks.
Strawberry Rhubarb Yogurt Crumble Pops
I wanted to replicate strawberry rhubarb crumble in the form of a frozen pop, and it worked! My yogurt pop is creamy and fruity with a tasty graham cracker crumble.
- 1 can Oregon Fruit Rhubarb in Strawberry Sauce
- 2 ½ cups unsweetened plain yogurt
- 4 tbsp honey
- 1/8 - 1/4 cup milk
- 4 full-size graham crackers
- 2 tbsp melted butter
- 1 tbsp honey
- frozen pop mold
- ice pop sticks
-
In a food processor, blend the Oregon Fruit Rhubarb in Strawberry Sauce until there are no more chunks. Set aside.
-
Whisk the yogurt and 4 tablespoons of honey together until blended. If you prefer sweeter treats, add more honey to the mixture and taste until you reach the desired sweetness. Slowly add the milk to thin out the yogurt to a pancake batter consistency. Set aside.
-
Crush up the graham crackers. Add 2 tablespoons of melted butter and 1 tablespoon of honey over the crushed graham crackers, and mix thoroughly.
-
Fill each mold to the halfway point with equal parts of yogurt and fruit mixture. Use a butter knife to swirl each pop. Place the molds in the freezer for 30 minutes.
-
After 30 minutes, remove the molds from the freezer. Sprinkle a layer of the crumble into each mold over the first layer of yogurt and fruit. Use your finger to gently press the crumble down.
-
Add the remaining yogurt and fruit into each mold, leaving a small space at the top for more crumble. Use a knife to swirl the top fruit and yogurt layer. Fill the remaining pops with a layer of crumble and use a finger to gently press it down.
-
Press the ice pop sticks into the center of each mold, leaving about 1 ½ inch sticking out.
-
Cover and freeze for at least 6 hours.
-
To remove the pops, run a bit of warm water on the molds, or let the pops sit on the counter for roughly 5 minutes. Gently tug on the sticks to remove and enjoy!
Watch how I made these here:
If you liked that video, you can subscribe to my YouTube channel!
I hope you enjoy this recipe. Please do let me know if you make these by tagging me on Instagram, or sharing on any other social media channels. I’d love to see it!
What do you think? Have you ever made frozen pops?
– Chelsey
Disclosure: I was provided with a can of rhubarb in strawberry sauce, from Oregon Fruit Products, in exchange for this post. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. There are affiliate links in this post. Thank you for your support.
