This time of year I love making rhubarb compote or jam to eat with my morning yogurt. For these treats, I took my favorite breakfast and turned up the flavors to turn it into a tart and tangy dessert. First, I caramelized the rhubarb with a bit of honey to add some depth of flavor. By the way, have you ever tried making fruit caramel sauce? It's so, so good! This strawberry caramel sauce is a perfect ice cream topping. But, let's get back to the pops at hand because then, I swirled honey and vanilla bean seeds into the yogurt which tastes delicious and has the extra bonus of looking totally beautiful and fancy.
I first imagined this recipe as cool and creamy frozen yogurt, but forgot to put my ice cream canister in the freezer, doh! So, I went with the next best option, dusted off my popsicle molds and layered the rhubarb and yogurt in those instead. They are the perfect, late spring treat: creamy, sweet, tart and cooling, all in one.
Caramelized Rhubarb and Yogurt Ice Pops
yield, 6-8 popsicles, depending on size
2 cups chopped rhubarb
1/4 cup honey, plus 2 tablespoons honey (or more to taste)
2 Tablespoons water
2 cups 2% greek yogurt
1/4 cup milk
1/2 vanilla bean, seeds scraped
Add the 1/4 cup honey and water to a saucepan and stir to combine. Bring to a boil and cook until lightly caramelized, about 2 minutes. Add in the chopped rhubarb and turn the heat down to medium. Cook the rhubarb, stirring occasionally until the rhubarb is very soft and falling apart, about 7 more minutes. Chill the rhubarb mixture thoroughly.
Whisk together the yogurt, milk, vanilla bean seeds and 2 tablespoons honey in a bowl.
Fill layer the chilled rhubarb mixture and yogurt in ice pop molds. Freeze until solid, 4 hours or overnight.