Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

Strawberry Rhubarb Popsicles

Name: Strawberry Rhubarb Popsicles
Yield: 10 servings
Ingredients: Frozen Strawberry Rhubarb Mix; Water; Vanilla Coconut Yogurt; Medjool Dates

Recipe by Tina Gravalos

Ingredients

Serves

Rhubarb is very tart on its own but when combined with strawberries and the other simple ingredients in this recipe, it’s a little bit sweeter! It’s perfect for a popsicle. Rhubarb is high in fibre and some other nutrients like vitamin K and vitamin C.

Snack

Dessert

Ingredients

1 1/2 cups

Frozen Strawberry Rhubarb Mix

1/2 cup

Water

2 1/2 cups

Vanilla Coconut Yogurt

Medjool Dates

pitted

Instructions

Add the strawberry rhubarb mix to a high-powered blender along with the dates and water. Blend until smooth.

Add about three tablespoons of yogurt to each popsicle mould then divide the strawberry rhubarb pureé into each. Top each of the moulds with the remaining yogurt then use a knife to swirl around the yogurt and pureé.

Add the popsicle sticks and freeze for at least five to six hours. Enjoy!

Notes: The strawberry rhubarb mix used in this recipe is called “strawberry rhubarb pie mix” and can be found in some grocery stores in the freezer isles. Keep in the freezer for up to three months. No dates: Use ¼ cup maple syrup. No vanilla coconut yogurt: Use plain coconut yogurt and add two teaspoons of pure vanilla extract.