******Have you entered for a chance to win The Homemade Flour Cookbook by Erin Alderson yet? Check out this post then click here to enter the giveaway!******
I know, I know…every week for the last 6 weeks something frozen has made its way onto Beard and Bonnet. Mainly because it’s hot and I can’t really think of much else I want to eat besides cold food, but also because they are all so tasty!!!
I guess I could add a smoothie in the mix for you or maybe some refreshing juice, but if you want me to be perfectly honest I am way more into ice pops, popsicles, ice cream, and floats right now.
These particular popsicles require roasting fresh strawberries and rhubarb with brown sugar and balsamic vinegar. So technically I cooked a little something, right? The fruit is then blended until smooth and frozen in alternating layers with honey sweetened yogurt. Perfect for cooling down on a hot Summer day!
Print
Prep Time:
Yield:
Print
PinIngredients
- Coconut oil
- 1 pound strawberries, washed, hulled, and quartered
- 1 cup sliced rhubarb, 1/4 inch size pieces are best
- 3 tablespoons fresh orange juice
- 1/2 cupten Free & Vegan)”> brown sugar
- 1/4 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 cups plain Greek yogurt
- 1–2 tablespoons honey
Instructions
- Preheat the oven to 400°F and lightly grease a 13x9x2-inch baking dish with coconut oil. Set aside.
- In a large mixing bowl combine the strawberries, rhubarb, orange juice, brown sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
- Roast in the oven for 15-20 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
- Once the fruit has cooled blend it in a high speed blender or food processor until smooth. In a separate small bowl mix the yogurt with the honey.
- Layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
- Insert popsicle sticks into the mold and freeze until solid, about 4-6 hours.
Notes
Cook/prep time does not include cooling time after roasting the fruit.
These look awesome! I can’t get enough of this combo! I bet roasting the fruit really brings out its flavor.
Thanks Kate. I am a total sucker for strawberry + rhubarb too!
Yum…what a perfect summer treat!!!
Thanks Gaby!
These are such a nice summer treat!! LOVE!
Thanks Katrina!
Such a delicious treat, we have fresh strawberries at the market now and should try these pops. I have never roasted strawberries before but I bet that’s delicious. I have been enjoying your pictures a lot, may I ask what camera and lens that you prefer to use when shooting food photos?
Thanks so much! You really should try roasting strawberries it makes their flavor super intense. As far as the camera goes I use a Canon 60d and change the lenses up depending on what effect I am going for.:)