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
For More Popsicle Recipes:
- Blueberry Chèvre Cheesecake Popsicles
- Matcha Mint Chip Popsicles {vegan}
- Creamy Vegan Mint Chocolate Popsicles
- Tayberry, Rose Geranium + Buttermilk Popsicles
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this ice pop recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Hibiscus, Rhubarb + Yogurt Ice Pops
Print Recipe Pin RecipeIngredients
- 1/2 cup boiling water
- 2 tablespoons loosely packed hibiscus blossoms
- 3 cups chopped rhubarb in 1/2" pieces (340g)
- 1/2 cup honey (180g)
- 2 tablespoons lemon juice (30 ml)
- 1/4 cup maple syrup
- seeds from 1/2 vanilla bean
- 1 1/4 cups plain, whole milk yogurt (I used sheeps's milk)
Instructions
- 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.
Notes
Nutrition
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.
Dixya says
i love how pretty it looks...cant wait to start making Popsicles..
Alanna says
Thank you Dixya. Do it!!
Thea @ Baking Magique says
These ice pops look amazing! I'll have to try the hibiscus/rhubarb combination someday! :)
Alanna says
Mm so good together. Thanks Thea!
Aysegul Sanford says
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..
Cheers!
Alanna says
Whoa, that sounds amazing! Let me know how they come out (delicious, obv!)
sabine@mamangerie says
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.
Alanna says
Oh my goodness, you are such a sweetheart Sabine. Thank you!! Catamus would probably object to all the cuddles I give him though... ;)
Tiffany says
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.
Alanna says
Thanks you Tiffany! I'm a huge fan of those sugars too - yum!!
Alissa says
I'm having a tough time finding popsicle molds that work well. Any recommendations?
Anonymous says
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.
Alanna says
The ones I have are made by Norpro and I quite like them!
Lynn | The Road to Honey says
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!
Alanna says
Fabulous! I hope you enjoy both the maker and the pops. :)
Katherine says
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.
Alanna says
You are too kind Katherine! I'm so glad you liked the haupia and I hope you enjoyed the crustless quiche equally well. :)
Lily | Kale & Caramel says
Alanna! These popsicles are so gorge!!! The rhubarb and hibiscus combo is genius—and these photos capture the beautiful essence of both. Adore. And mega, mega yum.
Alanna says
Thank you so much Lily! <3
Felicia @ Ingredient1 says
These look absolutely beautiful! Am inspired to run out and purchase popsicle molds! And thank you for introducing us to Jennifer's book, we'll have to check it out! :)
Alanna says
DO IT x 2. ;)
Renee (Will Frolic for Food) says
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.
Alanna says
Aw, thank you!! I feel the same way about your gorgeous photography. And I like you too. <3
joy says
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? :)
Alanna says
Haha, completely!
Shelly @ Vegetarian 'Ventures says
Gorgeous photos as usual! It's so wonderful to read about all the opportunities we've come across because of this little blogger community! : )
Alanna says
Yes, totally! :)
Katrina @ Warm Vanilla Sugar says
These pops look fantastic! Love the flavour!
Alanna says
Thank you!
Meg | Bread+Barrow says
These are stunning! Your photography and styling is perfect. I am definitely making these with my nephew - what a perfect summer treat and activity!
Alanna says
Aw thank you Meg! Big fan of your work as well. :)
DanaS says
sweet potato cottage cheese and sunbutter mmm!!!
frankiesfeast says
These look absolutely amazing, as always!
Alanna says
Aw, thank you!
Anna says
these look super delicious and cute!! can't wait to try it at home
https://aspoonfulofnature.wordpress.com/
Alanna says
Thank you!
jacquie astemborski says
those look so cool and refreshing
Alanna says
thank you!
jan says
I can't wait to try this recipe... perfect for summer! I just tried ricotta pancakes and LOVED them!
Alanna says
yum!
Traci | Vanilla And Bean says
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
Alanna says
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
Grace @ Earthy Feast says
All these lovely layers of the most delicious flavors! And the light in your pictures is just fabulous, prettiest pops ever!
Alanna says
Aw thank you Grace!!
Marika says
Absolutely beautiful post—and what a wonderful new book! Pssst—avocado and black salt—I'm obsessed.
Alanna says
Ohhh, I'm all over that!
Ali says
Avocado & honey...yum!!
Alana | Fix Feast Flair says
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!!
Alanna says
Aw, thank you! Booooo construction boots on herbs. I hope your strategy worked!
Unknown says
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!
Nanda Garber says
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.
Nanda Garber says
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.
Raya Thoma says
Stinging nettles--I tried them in a savory pie with feta cheese and they were delicious
Alanna says
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)
Botanica Rustica says
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.
Alanna says
Aw, thank you!! Big fan of spelt myself, yum!
An Võ Ngọc Hải says
Orange and milk braised pork! I know it sounds crazy but it was so good! I'm drooling right now!
Kylie says
Gorgeous popsicles Alanna! I've loved looking through all of these floral recipes!
Alanna says
Meee toooo!
Edlyn says
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
Alanna says
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
Laura says
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.
Christina says
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!
Elaine says
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
Alanna says
Whoa, that sounds crazy good!
Sharon says
I'm your new fan! Your images are amazing.
My new favorite food? Definitely green garlic. I'm loving its subtlety.
Alanna says
Aw, thank you Sharon!
Anonymous says
Blue cheese.. Always been afraid of the smelly stuff but finally used in a recipe and what awesome flavor!
Sswpss at yahoo dot com
DessertForTwo says
Gorgeous!
Hmm...favorite new to me food. I just discovered that Hollandaise sauce doesn't taste like eggs, it tastes delicious!
Alanna says
Haha, nice! :)
Amy says
Cardamom!
anna says
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!
Alanna says
It's the best!!
Laura (Tutti Dolci) says
Such pretty pops, I love those layers!
Alanna says
Thanks Laura! <3
Carolina Mia says
Super !!! Vera
nevertooexperienced says
In summer I can never have enough ice lollies and these look (and no doubt taste) amazing!
Dina says
Seriously these look amazing!!! My boyfriends mother just baked a strawberry rhubarb last night. Trying these next thanks :))