Roasted Strawberry, Rhubarb, and Yogurt Popsicles

Roasted Strawberry, Rhubarb, and Yogurt Popsicles {Beard and Bonnet} #glutenfree

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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!!! 

 Roasted Strawberry, Rhubarb, and Yogurt Popsicles {Beard and Bonnet} #glutenfree

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. 

Roasted Strawberry, Rhubarb, and Yogurt Popsicles {Beard and Bonnet} #glutenfree

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! 


Roasted Strawberry, Rhubarb, and Yogurt Popsicles

  • Author: Beard And Bonnet
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 10 popsicles 1x


  • 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
  • 12 tablespoons honey


  1. Preheat the oven to 400°F and lightly grease a 13x9x2-inch baking dish with coconut oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Insert popsicle sticks into the mold and freeze until solid, about 4-6 hours.


Cook/prep time does not include cooling time after roasting the fruit.

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  1. La Cuisine Helene July 25, 2014 at 7:15 am

    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?

    1. Meg July 25, 2014 at 7:46 am

      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.:)

    1. Meg July 18, 2014 at 2:05 pm

      Thanks Katrina!

  2. Gaby July 18, 2014 at 8:13 am

    Yum…what a perfect summer treat!!!

    1. Meg July 18, 2014 at 2:05 pm

      Thanks Gaby!

  3. Kate @¡Hola! Jalapeño July 18, 2014 at 7:36 am

    These look awesome! I can’t get enough of this combo! I bet roasting the fruit really brings out its flavor.

    1. Meg July 18, 2014 at 8:07 am

      Thanks Kate. I am a total sucker for strawberry + rhubarb too!


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