Rhubarb Frozen Yogurt Bark Recipe

Rhubarb Frozen Yogurt Bark broken into pieces on parchment paper with rhubarb in the background.

Rhubarb Frozen Yogurt Bark Recipe

This Rhubarb Frozen Yogurt Bark is a delicious, high-protein treat that captures the nostalgic flavor of a rhubarb crumble in a refreshing, frozen form. This fully infused frozen yogurt bark ensures you get tangy, jammy rhubarb in every single bite. It’s the ultimate "The Lazy Way" spring snack—perfectly portion-controlled, Weight Watchers friendly, and ready in just 15 minutes of active prep!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword bark, frozen yogurt, greek yogurt, rhubarb

Special Diet Vegetarian, weight watchers

Prep Time 15

freezing time 8

Total Time 8 15

Servings pieces

Calories 70kcal

Author Terri Gilson

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 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

US Customary - Metric

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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 rhubarb
3 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 yogurt
750 g container of 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

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 "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.

🔢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), to bring this down to 1 WW point per piece!

Nutrition