This Rhubarb Frozen Yogurt Bark is the ultimate spring treat! It's a spectacular, high-protein snack that captures the nostalgic flavor of a rhubarb crumble in a refreshing, easy frozen form. After a few kitchen trials, I've perfected a "fully infused" method that ensures you get tangy, yummy rhubarb in every single bite.
This rhubarb recipe is especially popular in May and June during rhubarb season, but you can enjoy this healthy indulgence all year long. It's the perfect follow-up to a BBQ meal like my Grilled Greek Chicken Burgers or as a light dessert after a healthy meal like my One-Pan Mexican Street Corn Chicken Skillet!
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- Recipe Overview: Rhubarb Frozen Yogurt Bark
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Rhubarb Frozen Yogurt Bark
- Expert Recipe Tips
- 🥗 What to Serve with Frozen Yogurt Bark (with Rhubarb)
- 👪 Serving Size
- 🔢WW Points
- 🌡️Storage
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Rhubarb Recipes
- Rhubarb Frozen Yogurt Bark Recipe
Recipe Overview: Rhubarb Frozen Yogurt Bark
- Ready In: 15 minutes (plus 8 hours freezing time)
- Serves: 24 pieces
- Calories: 70 kcal per piece
- Main Ingredients: Rhubarb, Non-fat Greek Yogurt, Brown Sugar, Agave, Mini Chocolate Chips, Coconut.
- Dietary Info: Vegetarian, Gluten-free, High-protein, WW friendly
- Weight Watchers Points: 2 WW points per piece (see breakdown below).
- Difficulty: Easy.
- Why You'll Love It: It's a "set it and forget it" dessert that looks like a gourmet treat. You get the spectacular sweet-tart balance of rhubarb paired with creamy yogurt and a hint of chocolate-all while staying on track with your healthy goals!
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If you love healthy frozen yogurt bark recipes, be sure to try my Rocky Road Frozen Greek Yogurt Bark and my Raspberry Frozen Yogurt Bark as well!
🥘Ingredient Notes
You'll need the following ingredients to make this Rhubarb Frozen Yogurt Recipe:
- Rhubarb: You can use fresh or frozen. If using frozen, don't worry about defrosting; just pop it in the microwave as directed! You can also use leftover Stewed Rhubarb (with Strawberry Gelatin) or Rhubarb Compote for the recipe. You'll need about 1 cup.
- Plain Non -fat Greek Yogurt (0%): I use a 750g tub of non-fat Greek yogurt. It provides a thick, creamy base that is much higher in protein than regular yogurt.
- Agave Syrup: Agave is perfect for frozen treats. It's thinner than honey, so it blends effortlessly into cold yogurt without clumping, ensuring every bite is perfectly sweetened.
- Brown Sugar: Rhubarb is a "sugar hog!" The molasses in brown sugar adds a deep, caramel-like richness that balances the rhubarb's natural acidity much better than white sugar.
- Semi-sweet Mini Chocolate Chips: These add a spectacular "crunch" and a bit of indulgence that makes this feel like a true dessert.
- Coconut: I like to use the bigger coconut flakes that are sweetened - it rounds out the tart rhubarb flavor.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Agave: If you don't have agave, you can use honey, but need double the amount.
- Dairy-Free: Use a thick coconut-based or almond-based yogurt.
- Nutty Twist: Add ¼ cup of slivered almonds or crushed pistachios for extra texture.
- Fruit Swap: This method works beautifully with strawberries or raspberries if you've run out of rhubarb!
🔪Step-by-Step: How to Make Rhubarb Frozen Yogurt Bark
- Step 1: Combine rhubarb with orange zest and lemon juice. Then cook rhubarb in the microwave for 3-4 minutes if fresh, with 2 tablespoons of water. Cook for 6 minutes if frozen (with no water). Alternatively, you can cook rhubarb on the stovetop if you don't have a microwave. *Skip Step 1 and 2 if using leftover stewed or rhubarb compote rhubarb
- Step 2: Add rhubarb to a powerful blender, then add brown sugar, cinnamon, orange juice, and 1 teaspoon vanilla extract, and blend until it's a smooth puree. *Refrigerate pureed rhubarb mixture in a separate bowl or container covered/sealed (if making in advance).
- Step 3: In a large bowl, mix 1 teaspoon of vanilla and agave into the plain white non-fat Greek yogurt.
- Step 4: Drop big dollops of the pureed rhubarb mixture (about ½ the amount you have) on top of the yogurt in the bowl. *If you want a better marbled/swirled look, add all the puree here and only stir twice (skip the next 2 steps). However, note that the flavors won't fuse together as well.
- Step 5: Fold over twice with a spoon or spatula.
- Step 6: Add the remaining yogurt puree on top.
- Step 7: Fold over twice more.
- Step 8: Spread the mixture onto a parchment-covered baking sheet. *Tap the pan on the counter a couple of times to smooth it out. The marbling/swirl diminishes quite a bit when it's spread out, but this also makes for a better bark because the flavors fuse together! *If you want more swirl, skip step 6 and 7 and pour all the rhubarb mixture with the yogurt in step 4. However, the flavors don't meld as well.
- Step 9: Sprinkle on chocolate chips and coconut flakes. Then sprinkle on finely chopped rhubarb.
- Step 10: Freeze for a minimum of 8 hours, but preferably overnight. Remove from freezer and break into pieces.
Expert Recipe Tips
- The "Dollop" Rule: If you want a marbled look, drop dollops of all the rhubarb compote onto the yogurt and fold exactly twice. If you stir too much, it will turn into a solid pink bark (which still tastes spectacular but loses the swirl/marbling!).
- The Freezer Sweetness Rule: Freezing dulls our perception of sugar. If the mixture tastes "slightly too sweet" before it goes in the freezer, it will taste "perfectly balanced" once frozen. However, this is a tart bark, so if you like it sweeter, you may want to add additional brown sugar to the rhubarb and a little more agave to the plain yogurt.
- The "Lazy" Layering Hack: When storing your broken shards in a container, always place a small piece of parchment paper between each layer. This prevents the pieces from "welding" back together in the freezer, so you can easily grab just one piece for a quick snack.
- The "Scrap" Goldmine: When you break the bark, you'll inevitably end up with tiny slivers and crumbs. Don't throw those out! Keep a small "scrap bag" in the freezer. These bits are perfect as a high-protein topping for your morning oatmeal or a bowl of fresh Greek yogurt.
- The Chill: If you are serving this to guests, put your serving platter or individual plates in the freezer for 15 minutes before serving. This gives you a few extra minutes of "crunch time" at the table before the bark starts to soften.
- Press for Success: When adding your toppings (the coconut and chocolate chips), give them a very light press with the back of a spoon into the wet yogurt before freezing. This "anchors" the toppings so they don't fall off when you break the bark into shards.
🥗 What to Serve with Frozen Yogurt Bark (with Rhubarb)
Rhubarb Frozen Yogurt Bark makes a great snack or dessert for a healthy grilled meal like my Grilled Steak Salad Recipe with Feta and Clamato Dressing (shown), or my Cajun Chicken Mango Salad.
👪 Serving Size
This recipe makes 24 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 Rhubarb Frozen yogurt bark recipe is 2 WW points per piece (when cut into 24).
Lighten-Up Hack: Use a brown sugar substitute (like Monk Fruit- you only need half the amount (¼ cup), and sugar-free chocolate chips to bring this down to 1 WW point per piece!
🌡️Storage
- Freezer Only: Do not store this bark in the refrigerator-it will turn back into a puddle of yogurt in minutes! Keep it in the freezer until the very second you are ready to eat it.
- Airtight Container: Once you have broken the bark into shards, move them into an airtight plastic container or a heavy-duty freezer bag. This prevents the yogurt from absorbing "freezer smells" and protects it from freezer burn.
- The "Lazy" Layering Hack: This is the most important step! Place a small piece of parchment paper between each layer of bark shards in your container. This prevents the pieces from "welding" back together into one giant block, so you can easily grab just one piece for a quick snack.
- Shelf Life: For the best flavor and "snap," enjoy your bark within 2 to 3 months.
- Freezer Burn Protection: If you plan on keeping the bark for longer than a week, I recommend pressing a piece of Glad Press n' Seal or plastic wrap directly against the surface of the shards before sealing the lid. This removes the air and keeps the rhubarb compote tasting fresh and jammy.
💡 Serving Tip:
Because this bark is made with Greek yogurt and fruit puree, it melts faster than traditional ice cream. I recommend putting your serving bowl or plate in the freezer for 15 minutes before serving to give you a few extra minutes of "crunch time" at the table!
❔Recipe FAQs
This usually happens if the rhubarb compote was too watery. Make sure to cook the rhubarb until it is a thick, jam-like consistency. The sugar and agave also act as "anti-freeze" to keep the texture smooth!
Yes, but making your own vanilla yogurt by mixing plain Greek yogurt with agave and vanilla extract is a total game-changer! Commercial vanilla yogurts are often loaded with processed cane sugar or corn syrup. By mixing it yourself, you can reduce the sugar content by up to 25% compared to many leading store-bought brands.
Pureeing ensures a smooth, professional mouthfeel. However, if you like a more rustic texture, you can leave the stewed rhubarb chunky-just make sure the pieces are very soft!
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This Rhubarb Frozen Yogurt Bark is proof that healthy eating can be spectacular. It's a favorite that solves the sweet-tooth craving without the guilt
Give this zesty, creamy treat a try while rhubarb is in its prime! If your family loves it, please leave a star rating and a comment below-it's the best way to support my kitchen meanderings!
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Rhubarb Frozen Yogurt Bark Recipe
Ingredients
- 3 cups rhubarb chopped
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice from concentrate
- 1 teaspoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoon vanilla extract
- 750 g container of plain non- fat Greek yogurt (0%)
- 3 tablespoon agave syrup
Topping
- ¼ cup Mini Chocolate chips - semi sweet
- ¼ cup coconut flakes
- ⅓ cup fresh rhubarb finely chopped
Instructions
- Combine rhubarb with orange zest and lemon juice. Then cook rhubarb in microwave for 3-4 minutes if fresh, with 2 tablespoons water. and cook for 6 minutes if frozen (with no water). Alternatively, you can cook rhubarb on the stovetop if you don't have a microwave.*Skip this step if using leftover stewed or rhubarb compote rhubarb3 cups rhubarb3 cups rhubarb, 1 teaspoon lemon juice from concentrate, 1 teaspoon orange zest
- Puree in food processor or blender untl smooth (you should get just over a cup)
- Add brown sugar , cinnamon, orange juice and 1 teaspoon vanilla extract to rhubarb puree.½ cup brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon freshly squeezed orange juice, 2 teaspoon vanilla extract
- Refrigerate pureed rhubarb in separate bowl of container covered/sealed (If making in advance).
- Mix 1 teaspoon of vanilla and agave into the plain white non-fat Greek yogurt750 g container of plain non- fat Greek yogurt (0%), 3 tablespoon agave syrup, 2 teaspoon vanilla extract
- Put your sweetened vanilla yogurt in a large bowl.
- Drop big dollops of the sweet rhubarb jam on top of the yogurt in the bowl.
- Fold over twice with a wooden spoon or spatula.
- Pour all the mixture onto your parchment-lined tray and spread it out.
- Tap the pan on the counter a couple of times to smooth it out.
- Sprinkle on chocolate chips and coconut flakes.
- Then sprinkles on finely chopped rhubarb.
- Freeze for a minimum of 4 hours. Try overnight.¼ cup Mini Chocolate chips - semi sweet, ¼ cup coconut flakes, ⅓ cup fresh rhubarb
Notes
- The "Dollop" Rule: If you want a marbled look, drop dollops of all the rhubarb compote onto the yogurt and fold exactly twice. If you stir too much, it will turn into a solid pink bark (which still tastes spectacular but loses the swirl/marbling!).
- The Freezer Sweetness Rule: Freezing dulls our perception of sugar. If the mixture tastes "slightly too sweet" before it goes in the freezer, it will taste "perfectly balanced" once frozen. However, this is a tart bark, so if you like it sweeter, you may want to add additional brown sugar to the rhubarb and a little more agave to the plain yogurt.
- The "Lazy" Layering Hack: When storing your broken shards in a container, always place a small piece of parchment paper between each layer. This prevents the pieces from "welding" back together in the freezer, so you can easily grab just one piece for a quick snack.
- The "Scrap" Goldmine: When you break the bark, you'll inevitably end up with tiny slivers and crumbs. Don't throw those out! Keep a small "scrap bag" in the freezer. These bits are perfect as a high-protein topping for your morning oatmeal or a bowl of fresh Greek yogurt.
- The "Bistro" Chill: If you are serving this to guests, put your serving platter or individual plates in the freezer for 15 minutes before serving. This gives you a few extra minutes of "crunch time" at the table before the bark starts to soften.
- Press for Success: When adding your toppings (the coconut and chocolate chips), give them a very light press with the back of a spoon into the wet yogurt before freezing. This "anchors" the toppings so they don't fall off when you break the bark into shards.
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