Chocolate Rhubarb Popsicles Recipe

Chocolate Rhubarb Popsicle (with a bite taken out at the top) being held up in front of a pile of rhubarb with more popsicles on top .

Chocolate Rhubarb Popsicles Recipe

These easy Chocolate Rhubarb Popsicles feature a rich cocoa rhubarb base blended with creamy Greek yogurt and a hint of tropical coconut. They are the ultimate 5-minute frozen treat!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword chocolate, ice pop, ice pops, popsicle, popsicles, rhubarb

Special Diet Gluten-free, high-protein, Vegetarian, weight watchers

Prep Time 5

Freeze time 8

Total Time 8 5

Servings

Calories 87kcal

Author Terri Gilson

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

US Customary - Metric

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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

Variations and 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 worried about calories, dip the frozen popsicles in melted dark chocolate and roll in crushed pistachios.

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.

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