This Chocolate Rhubarb Popsicle recipe is the ultimate "The Lazy Way" summer treat! After finding plain rhubarb popsicles a bit underwhelming, I discovered the secret to an amazing frozen rhubarb treat- chocolate!~ Inspired by the coconut and chocolate flavors in my Rhubarb Frozen Yogurt Bark, this healthy popsicle was born!
The result is a velvety, fudge-like texture that perfectly balances the tartness of the rhubarb. It's a high-protein, Weight Watchers-friendly win that proves you don't need strawberries to make rhubarb taste amazing. Whether you're looking for a healthy backyard BBQ dessert or a refreshing snack for a hot summer afternoon, these 15-minute prep popsicles are the frozen treat you've been missing!
Recipe Overview: Chocolate Rhubarb Popsicles
- Ready In: 15 Minutes (plus 8 hours freezing time)
- Serves: 8 servings
- Calories: 87 kcal per popsicle
- Main Ingredients: Fresh rhubarb, unsweetened cocoa powder, Greek yogurt, coconut extract, agave.
- Dietary Info: Vegetarian, Gluten-free, High-protein, Egg-free.
- Weight Watchers Points: 3 WW points per popsicle.
- Difficulty: Easy.
- Why You'll Love It: It's a "dump and blend" masterpiece! You get a sophisticated flavor profile-tart rhubarb, rich cocoa, and tropical coconut-in a creamy, fudge-like popsicle that feels like a total splurge but fits your healthy goals.
Summarize and Save this Content on:
Jump to:
- Recipe Overview: Chocolate Rhubarb Popsicles
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Chocolate Rhubarb Ice Pops
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to Serve with Rhubarb Popsicles
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Rhubarb Recipes
- Chocolate Rhubarb Popsicles Recipe
If you're looking for more chocolatey frozen yogurt desserts, give my Rocky Road Frozen Greek Yogurt Bark and my Healthy Chocolate Banana Popsicles (WW Friendly) a try as well!
🥘Ingredient Notes
- Rhubarb: You can use 3 cups of fresh or frozen rhubarb. If using frozen, skip the extra water as the melting ice will provide plenty of moisture!
- Unsweetened Cocoa Powder: This provides the "bite" and richness. Stirring it into the hot rhubarb "blooms" the cocoa, ensuring a smooth texture rather than a chalky one.
- Plain Non-fat Greek Yogurt (0%): This is the high-protein base that makes these popsicles creamy and filling.
- Coconut Extract: The "Lazy Way" secret weapon! It adds a tropical aroma that tricks your brain into thinking the popsicle is much sweeter and creamier than it actually is.
- Agave Syrup: Essential for a "soft-bite" texture. Liquid sweeteners have a lower freezing point, which prevents the popsicles from turning into hard blocks of ice.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Dairy-Free: Use a thick coconut-based vanilla yogurt and skip the coconut extract if the yogurt is already strongly flavored.
- Sweetener: Swap the brown sugar for ¼ cup of Brown Monk Fruit to bring the points down to 2 WW points per popsicle.
- Mocha Twist: Add ½ teaspoon of instant espresso powder to the cocoa bloom for a sophisticated coffee-chocolate flavor.
- Nutty Finish: If you aren't concerned about extra calories, dip the frozen popsicles in melted dark chocolate and roll in crushed pistachios!
🔪Step-by-Step: How to Make Chocolate Rhubarb Ice Pops
- Step 1: Add brown sugar and water to the rhubarb and mix together in a microwave-safe bowl. *If using frozen rhubarb, do NOT add water.
- Step 2: Microwave the mixture for 4 minutes. *If you are using frozen rhubarb, microwave for 7-8 minutes.
- Step 3: Immediately whisk the cocoa powder into the steaming hot rhubarb until it's a smooth, dark chocolate-pink paste.
- Step 4: Dump the chocolate-rhubarb mix into the blender with the yogurt, agave, and both extracts.
- Step 5: Blend the mixture on high until it looks like a chocolate mousse.
- Step 6: Pour into your favorite stainless steel molds.
- Step 7: Freeze for at least 8 hours or overnight. You can get 7-8 large popsicles or make some into mini ice pops. *I like to put my molds on a small baking sheet so they're more stable in the freezer.
- Step 8: Remove from freezer and run under warm water to loosen.
Expert Recipe Tips
- The "Cocoa Bloom" Secret: Don't just toss the cocoa into the blender! Whisking it into the steaming hot rhubarb first is the secret to a professional, velvety mouthfeel.
- Easy Release: If you are using stainless steel molds, they release very fast! Dip them in warm water for only 3-5 seconds to avoid melting the edges.
- The Taste Test: Always taste your mixture before freezing. It should taste slightly too sweet while warm. The freezer "steals" sweetness, so that extra hit of agave ensures they are perfect once frozen.
🌡️Storage
- Freezer: These stand up beautifully to freezing for up to 3 months.
- The "Lazy" Wrap: If you take them out of the molds to save space, wrap each popsicle individually in plastic wrap or parchment paper before putting them in a freezer bag. This prevents them from sticking together and protects against freezer burn.
👪 Serving Size
This recipe makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is Weight Watchers friendly @ 3 WW points. Swap the brown sugar for ¼ cup of Brown Monk Fruit to bring the points down to 2 WW points per popsicle!
🥗 What to Serve with Rhubarb Popsicles
These Chocolate Rhubarb Popsicles make a great snack on their own, but are an excellent dessert on a summer day.
They are the ideal frozen finish to a BBQ meal, such as my Greek Chicken Burgers (shown), or my Grilled Steak Salad Recipe with Feta !
Or a light spring salad such as my Spring Salad with Fiddleheads.
❔Recipe FAQs
This usually happens if the rhubarb was too watery. Make sure to microwave the rhubarb until it is very mushy and has released all its juices. The protein in the Greek yogurt and the sugars in the agave act as "anti-freeze" to keep the texture smooth.
Absolutely! While this version focuses on the chocolate-coconut pairing, a tablespoon of orange juice in the microwave step adds a lovely "Bistro" brightness to the rhuba?
Yes, for the best results. Blending the rhubarb ensures there are no stringy fibers left, giving you that spectacular "fudge-pop" consistency. You could use a food processor or an immersion blender instead.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe
These Chocolate Rhubarb Popsicles turn a garden staple into a gourmet dessert and prove that you don't have to choose between "healthy" and "delicious"!
Give this unique chocolate-coconut twist a try while rhubarb is in its prime! If your family loves them, please leave a star rating and a comment below-it's the best way to support my "The Lazy Way" kitchen meanderings!
More Rhubarb Recipes
Looking for other recipes like this? Try these:
Chocolate Rhubarb Popsicles Recipe
Ingredients
- 3 cups Rhubarb chopped.
- ⅓ cup Brown sugar
- 2 tablespoon Unsweetened Cocoa Powder depending on how "dark" you want it.
- 1 ½ tablespoon Water (skip water if using frozen rhubarb)
- 1 ½ cup Plain Non-fat Greek Yogurt 0%.
- 1 ½ tablespoon Agave syrup
- 1 ½ teaspoon Coconut extract
- 1½ teaspoon Vanilla extract
Instructions
- Microwave: Soften the rhubarb, brown sugar, and water in the microwave (3-4 mins).3 cups Rhubarb, ⅓ cup Brown sugar, 1 ½ tablespoon Water
- Immediately whisk the cocoa powder into the steaming hot rhubarb until it's a smooth, dark chocolate-pink paste.2 tablespoon Unsweetened Cocoa Powder
- Dump the chocolate-rhubarb mix into the blender with the yogurt, agave, and both extracts. Blend on high until it looks like a chocolate mousse.1 ½ cup Plain Non-fat Greek Yogurt, 1 ½ tablespoon Agave syrup, 1 ½ teaspoon Coconut extract, 1½ teaspoon Vanilla extract
- Freeze: Pour into your stainless steel molds and freeze for at least 8 hours or overnight.
Notes
- Dairy-Free: Use a thick coconut-based vanilla yogurt and skip the coconut extract if the yogurt is already strongly flavored.
- Sweetener: Swap the brown sugar for ¼ cup of Brown Monk Fruit to bring the points down to 2 WW points per popsicle.
- Mocha Twist: Add ½ teaspoon of instant espresso powder to the cocoa bloom for a sophisticated coffee-chocolate flavor.
- Nutty Finish: If you aren't worried about calories, dip the frozen popsicles in melted dark chocolate and roll in crushed pistachios.
- The "Cocoa Bloom" Secret: Don't just toss the cocoa into the blender! Whisking it into the steaming hot rhubarb first is the secret to a professional, velvety mouthfeel.
- Easy Release: If you are using stainless steel molds, they release very fast! Dip them in warm water for only 3-5 seconds to avoid melting the edges.
- The Taste Test: Always taste your mixture before freezing. It should taste slightly too sweet while warm. The freezer "steals" sweetness, so that extra hit of agave ensures they are perfect once frozen.
Leave a Reply