Berry Rhubarb Pops
|Prep time||30 minutes|
|Total time||30 minutes|
These popsicles make the best of the early-summer harvest and are based on one of our favorite smoothie recipes. Best of all, they are 100% local! If you don't have popsicle molds, get creative with everyday kitchen items like paper or plastic cups and chopsticks.
Wash the rhubarb stocks and discard the leaves (they are mildly poisonous). Peel the stringy outside of the stocks, and roughly chop up 2 cups worth. Place in a small pot with just enough water to cover the bottom and bring to a boil. Simmer for 15-20 minutes, until soft, then remove from heat. Strain any excess liquid and let cool.
Measure and mix the strawberries, yogurt, and cooled rhubarb in a blender. Blend until smooth, then add the maple syrup. Taste and adjust sweetness to your preference.
Pour into popsicle molds, attach the tops, and place in the freezer overnight to enjoy the next day.
Variation: Try adding a small handful of fresh mint leaves or other summery flavors to the mixture before blending.