These popsicles get layers of color and flavor from hibiscus honeyed rhubarb puree and vanilla maple yogurt.
Prep Time: 10minutes
Cook Time: 10minutes
2tablespoonsloosely packed hibiscus blossoms
3cupschopped rhubarb in 1/2" pieces(340g)
2tablespoonslemon juice(30 ml)
seeds from 1/2 vanilla bean
1 1/4cupsplain, 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.
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. Nutritional values are based on one of ten popsicles.