Hibiscus, Rhubarb + Yogurt Ice Pops {plus a cookbook giveaway + edible flower potluck}

These popsicles get layers of color and flavor from hibiscus honeyed rhubarb puree and vanilla maple yogurt. Tart and refreshing, and adapted from The 52 New Foods Challenge by Jennifer Tyler Lee.

When I started this blog nearly six years ago, I never in a million years would have guessed the many doors it would open, new friends it would make, or personal satisfaction it would give. I’m astounded, on a daily basis, what unexpected things come my way because of this little slice of the interwebs. 

For instance, a month or so ago I was invited to attend a friend’s book launch at Williams Sonoma. Jennifer Tyler Lee, author of The 52 New Foods Challenge, made it a game to get her kiddos excited about trying new foods, and her sweet cookbook is a gem full of recipes designed to be cooked with kids, each featuring a weekly new ingredient. The book revolves around the seasons and the recipes are simple enough that Jennifer welcomes adding your own creative flair. The evening was aimed at mom bloggers but Jennifer assured me that being a mom only to a feline was a-ok. (Though for the record, Catamus is a much pickier eater than most human children.)

I wasn’t expecting much from kid-friendly food, but when Jennifer and the team at Williams Sonoma served up course after course of recipes from her book, I was hooked. Forget about the kids, I wanted to eat her food for every meal.

Between delectable bites of brussels sprouts chips, fried brown rice, quinoa cakes, caprese salad, roasted asparagus, and avocado chocolate mousse that tasted much better than it should have (i.e. I thought about it for days afterward) I got to chat with fellow bloggers (including this rad lady), swill wine, and geek out on photography. It was a night to remember.

When we scored a veritable bucket of rhubarb from Jay’s mom’s yard last weekend, I turned to Jennifer’s rhubarb ice pops as a vehicle to use up the pretty red stalks. Hibiscus is a favorite addition to rhubarb as it ups the tart/floral notes and adds an extra pop of color. I layered the magenta puree with some excellent sheep milk yogurt courtesy of Garden Variety and flecked with vanilla bean. The sweetness in the recipe comes from honey and maple syrup making these free from refined sugar and extra-flavorful.

I love the look of layered popsicles, so I adapted these to accommodate. The rhubarb part stays soft and sorbet-like from the honey, and the yogurt turns icily refreshing. Heavenly on a warm day.

I highly recommend this book as a Mother’s Day gift for any mamas with young’uns. And hey, we’re giving away a copy to a lucky winner. Just leave a note below about your favorite new-to-you food, drink or flavor combination. (I’ll start: black garlic. I had some on scallion pancakes at Rich Table this time last year and it blew my mind.)

This post is also a part of an edible flower potluck put together by the lovely Renee. Check out the other floral offerings below:

A Brown Table | Flourless Chocolate Cake with Orange Blossom Water and Strawberry Champagne sauce

Baking Magique | Salted Lavender Chocolate Buckwheat Cookies (Gluten Free)

The Bojon Gourmet | Hibiscus, Rhubarb + Yogurt Ice Pops

Bread + Barrow | An Edible Flower Luncheon 

Dunk & Crumble | Strawberry Lilac Pavlovas

Earthy Feast | Lentil Salad with Browned Butter Baby Turnips, Sourdough Bits, Soft Boiled Egg, Microgreens + Marigold

EGeeDee | Coconut Golas (Indian Shaved Ice on a Stick) in a Hibiscus Syrup

Fix Feast Flair | Mini Pistachio-Rose Olive Oil Cakes with Lemon-Chamomile Whipped Cream

Ginger and Toasted Sesame | Hwajeon: Sweet Matcha Rice Cakes with Fresh Flowers and Honey Syrup

Kale & Caramel | Ricotta & Basil Stuffed Nasturtiums

Le Jus D’Orange | Rose Hokkaido Cupcakes with Pistachio-Infused Cream

A Little Saffron | Raspberry Rose Fizz

London Bakes | Strawberry + Rose Cake (Gluten Free) 

Snixy Kitchen | Chamomile Honeycomb Ice Cream

Top With Cinnamon | Lime, Mango and Elderflower Cakes

Vegetarian Ventures | Breakfast Sweet Potato with Hibiscus Tea Yogurt & Turmeric Granola

Vidya Living | Rustic Rhubarb, Strawberry & Chamomile Galette (Gluten Free)

Will Frolic for Food | Lilac Lemon Grapefruit Sherbet (Vegan)

Thanks for reading! For more Bojon Gourmet in your life, follow along on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to receive new posts via email, make a donation, or become a sponsor. This post contains affiliate links.
Hibiscus, Rhubarb + Ice Pops, Previously:
Coconut Haupia with Hibiscus-Poached Rhubarb {vegan}
Rustic Rhubarb Almond Tart {gluten-free}
Hibiscus Tequila Sparklers {boozy}
Tayberry Rose Geranium + Buttermilk Ice Pops

Hibiscus, Rhubarb + Yogurt Ice Pops

Adapted from The 52 New Foods Challenge by Jennifer Tyler Lee

These icy popsicles are a snap to make. Feel free to skip the layers and puree everything together in the blender as per the original recipe. And if you have a bit of yogurt and rhubarb puree left over after making these popsicles (as I did because I expanded the recipe to more than fill my molds), throw them in a blender with some frozen fruit, a bit of banana and some almond milk and get your smoothie on. Yum. Do be sure to trim away the rhubarb leaves as they are toxic. 

Makes 10 popsicles

1/2 cup boiling water
2 tablespoons loosely packed hibiscus blossoms
3 cups (340 g) chopped rhubarb in 1/2″ pieces
1/2 cup (180 g) honey
2 tablespoons (30 ml) lemon juice
1/4 cup maple syrup
seeds from 1/2 vanilla bean
1 1/4 cups plain, whole milk yogurt (I used sheeps’s milk)

Steep the hibiscus and boiling water together in a heat-proof vessel for 10 minutes. Strain, pressing on the solids to extract the good stuff. Add the hibiscus infusion to a medium saucepan along with the prepared rhubarb and honey. Bring to simmer over medium heat and cook, stirring occasionally, until the rhubarb is tender and broken down, 10 minutes. Remove from the heat and let cool to room temperature. Add the lemon juice, transfer the mixture to a blender or food processor, and puree smooth. Transfer to a pitcher.

Meanwhile, in a small bowl, whisk together the maple syrup and vanilla bean seeds to combine, then whisk in the yogurt.

Layer the two mixtures in 10 popsicle molds, beginning and ending with the rhubarb and freeze according to your popsicle maker instructions. The popsicles will keep, frozen, for up to 1 month.

78 thoughts on “Hibiscus, Rhubarb + Yogurt Ice Pops {plus a cookbook giveaway + edible flower potluck}”

  1. When I look back and think why I started blogging I feel somewhat the same. It is always full of surprises – from people you meet to your own development along the process.
    These popsicles look and sound so amazing. Sadly, I do not have access to rhubarb where I live, but I am going to give a version of this recipe a shot by using some of the fresh Caribbean fruit (passion fruit-pineapples-mangos..etc.)we have currently in abundance..

  2. I adore that – everything about this post. The gorgeous photos to begin with, the addition of wonderful hibiscus to this popsicle (that would be tasty enough with "just" rhubarb+joghurt) to the warm and almost loving tone of your words, giving so much credit to other cooks, other bloggers, other mamas when you do the job so gorgeously yourself each and every time (at least the cook & blog part, the mama part we´ll have to ask your cat). That´s really cool. Have a great day. Sabine.

  3. Those popsicles look divine!

    I recently discovered different types of brown/raw sugars like demerara and muscovado. I've only been exposed to the normal golden brown and dark brown sugars widely available in the States. These other sugars have such a different flavor profile that have brought my baking to a whole new level.

    1. If you want really cheap ones that work fairly well, they have some at dollar tree with 4 molds a tray. And if not they also sell some in target. The price there depends on which ones you get though.

  4. I just received my popsicle mold in the mail and can't wait to start getting my moneys worth out of it. These popsicles look like they might be perfect for breaking it in. I love the different layers, colors and textures. Beautiful!

  5. Appropriate as it may seem a two-for one: Hibiscus Flowers and Haupia. Both from your recipe last year! And green garlic (I know that is two too many). But it's on my mind as my garlic is ready for some of your Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives.

  6. Your photography is always an inspiration! I love the styling here. The colors, the way you played your blue and blue-grey props against the bright stripes in the ice pops. and that enamel dish in the same rhubarb red color?! i could gush on and on and ON. but you know that. on another note, sheep milk is the perfect pair here! also, i like you.

  7. I'm in love with the color and contrasting layers of these popsicles! Since this is a vegetable and yogurt, that makes this an appropriate breakfast, right? :)

  8. Thank you for sharing about Jennifer's book (I'm certain Catamous would have been pleased had it been a book about delectable cat food recipes!). The flavors in these pops are fabulous and I can imagine how creamy and flavorful they are. I like how they're lightly sweetened with honey. I've yet to go the Popsicle maker route, can you tell me what brand you use, and if you recommend it? I'm ready to get one, I think your recipe has pushed me over the edge! Thank you Alanna. Beautiful post! <3

    1. Hi Traci, do it!! Popsicles are so fun and so easy. I believe it's Norpro, though I had to search a bit before I found it online. I love it. xoxo

  9. So your matcha ice cream still holds the spot of favorite photos in my heart but these are right there with them. So beautiful and these popsicles sound heavenly. You've inspired me to bust out my popsicle mold and make some for the construction guys who keep stepping on my herbs in hopes they magically realize herbs don't like big construction boots!!

  10. Your review of the cookbook was really a motivating one, filled with enough good adjectives to make me want it, which is rare for me. Thank you. And as for "new" food to me– sort of new– are wild ramps. I transplanted a patch of them last year that I'd dug up on a friend's property in SE West Virginia. This year, I harvested lightly and respectfully (they don't propagate rapidly *at all*) and enjoyed them very much. I haven't stretched my 'ramp wings' very far yet, but as the seasons unfold, I surely will!

  11. I want to win the book but I can't think of any new flavor combo that I've discovered. With two small people at home, we don't go out anymore. Dinner is usually a race which allows no time for new ingredients.

  12. I want to win the book but I can't think of any new flavor combo that I've discovered. With two small people at home, we don't go out anymore. Dinner is usually a race which allows no time for new ingredients.

    1. Congratulations – you're the winner! Please email me your mailing address and we'll get the book out to you asap. (agoodie at gmail dot com)

  13. The popsicles are almost too pretty to eat! Your photography is lovely!
    I just started baking with spelt flour after giving up wheat… am falling in love with its texture and nutty flavor.

  14. What I love mostest about this potluck is that I have the ability to deliberately look through the blogs of such talented women – some of whom I've only seen as comments on popular instagram accounts. I'm so glad I found your blog because for serious – your photos/recipes are amazing! I wish I had 10 million more hours in a day just so I could get to know more talented ladies like you. Right now, I don't have a popsicle mould but I do want to try some version of the ingredients used here. Thank you for sharing + existing in this space. Your voice is sooooo necessary. Yay for #frolicforflowers! Love, Edlyn

    1. Yes, I feel exactly the same way. Renee is so amazing at building community.Thanks for the kind words! So glad to find your beautiful site as well. <3

  15. A new food I am loving is pepitas. So random, but so good, and I don't know why I never used them before! I've been adding them to pureed sauces or sprinkling them on salad for a little crunch.

  16. My favorite recent recipe discovery was black bean brownies. I made them for my fellow public health nutrition students last week, and they were a hit!

  17. Those pops AND that book look amazing!!
    My favorite new food combo.. I am a food LOVER… And I've tried a lot.. So it's hard to think of new ones… But most recently, I'd have to say that I came across a salad dressing that was literally just orange juice, avocado and mint, blended together. There was just a quarter cup of avo to a cup of oh, so the effect was just a bit of whipped up frothiness to the juice, and it was both DELICIOUS as a dressing… and as a fun fruity drink. Mmmmmmm

  18. Blue cheese.. Always been afraid of the smelly stuff but finally used in a recipe and what awesome flavor!
    Sswpss at yahoo dot com

  19. I actually just discovered rhubarb!! I know it is probably very common to most of you but I haven't tried this in a dessert so far, love it!

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