Ingredients
3 cups chopped fresh or frozen rhubarb (1/2 inch)1/4 cup sugar3 tablespoons water1 cup strawberry yogurt1/2 cup unsweetened applesauce1/4 cup finely chopped fresh strawberries2 drops red food coloring, optional8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks
Preparation
Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.)
Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.
