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.
