Rhubarb is a fruit I remember picking in my yard, and throughout my neighbourhood growing up. At some point the rhubarb plant in our yard disappeared and rhubarb disappeared from my summer diet. I forgot about it until I was in Germany last June and saw it for sale at a farmer’s market. This year I knew I wanted to buy some local rhubarb and incorporate it into some recipes! 

Rhubarb contains vitamins and minerals such as vitamin C, potassium and calcium. However only the stalks are edible as the leaves contain oxalic acid. Most recipes cook the rhubarb due to the natural tartness. Rhubarb season starts in April and can go until August in some parts of BC.  I bought this rhubarb locally from SPUD in Vancouver but you can find it at many farmers markets.

Rhubarb, Strawberry & Yogurt Popsicles

  

The weather has been getting warmer in Vancouver so I figured it was the perfect time to make some homemade popsicles. 

I boiled down rhubarb and strawberries with some water and sugar. I allowed it to cool before blending and added some fresh lemon juice. In the popsicle molds I alternated layers with the rhubarb and strawberry mixture with yogurt layers. Super easy and a delicious treat for a hot day! I made 6 popsicles and had leftover rhubarb and strawberry sauce that I added to my yogurt for breakfast the next morning. You can find my recipe below to make these summer treats at home! 

Rhubarb and Strawberry Yogurt Popsicles

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Ingredients

  • 1 1/2 cups rhubarb, chopped
  • 1 1/2 cups strawberries, fresh or frozen
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 lemon, juiced
  • 1 cup yogurt
  • 1 tablespoon honey (optional)

Instructions

  1. Bring rhubarb, strawberries, sugar and water to a boil. Simmer until the rhubarb is cooked, approximately 5-10 minutes. Let the mixture cool before transferring it to a blender.
  2. Add the juice of 1 lemon and blend until you have a puree.
  3. Mix honey into your plain yogurt to add some sweetness. This step is optional and can be skipped depending on your preferences or if you have sweetened yogurt. You could also use vanilla instead of honey.
  4. Start with the rhubarb mixture and alternate layers with the yogurt mixture until your popsicle mold is full. (Optional: You could also blend the yogurt with the rhubarb and strawberries, however I preferred having different layers!)

More Rhubarb Recipes

Coincidentally some of my favourite local food bloggers who I follow posted recipes recently. I compiled my top 3 local rhubarb recipes I have found for you to try out at home. 

My take on the Roasted Rhubarb Spice Muffins

Desiree Nielsen, a local Registered Dietitian, posted this Roasted Rhubarb Spice Muffin Recipe and I knew I would be making this one! I made a couple small changes to reflect the ingredients I had at home such as using regular flour instead of almond meal and rice flour. They turned out great and were a nice addition to my breakfast or for a snack! 

Rhubarb Crisp

I made a rhubarb crisp this week and used my standard apple crisp recipe and subbed in the rhubarb and it turned out great! However, I can’t wait to try Foodess’s Ginger Rhubarb Crisp Recipe. She also posted a similar Ginger Rhubarb Cake recipe that looks beautiful and I can’t wait to try out soon. The cake would look (and taste) great at a potluck or dinner party. 

Do you plan on picking up rhubarb this season? What are your favourite ways to cook or bake with it?