Elspeth gives good food advice. Whenever she posts a new recipe or food discovery I instantly want to try it – maybe it’s that we live so close (she’s just on the Cape) or that we both have two little kids at home (so I know her recipes are realistic for me)? In any case, all of her suggestions have been winners. She shared this Saveur recipe for Strawberry Rhubarb Yogurt Pops at the beginning of the spring and I have been wanting to try them ever since. Morning Glory Farm’s warning of no more strawberries after July 4th was just the push I needed.
Strawberry Rhubarb Yogurt Pops
makes about 10
1 pound strawberries, hulled and minced
3⁄4 cup fresh orange juice
1⁄4 teaspoon kosher salt
3 stalks rhubarb, trimmed and minced
4 ounces plain 2 percent Greek yogurt
1⁄2 cup honey, preferably orange blossom
Bring strawberries, juice, salt, and rhubarb to a simmer in a saucepan; cook until fruit begins to break down, 3 to 4 minutes. Let cool and, using a slotted spoon, transfer 1⁄2 cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze for 3 hours. To release ice pops from molds, briefly run the bottom of the molds under warm water.