Rhubarb and Raspberry Yogurt Pops

Ingredients

The rhubarb

• 9 ounces rhubarb, peeled and diced
• 1 3/4 ounces fine blond unbleached cane sugar
• 2 tablespoons water

The raspberries

• 6 1/3 ounces raspberries
• 2 tablespoons fine unbleached cane sugar
• 1 tablespoon lime juice

The yogurt

• 10 1/2 ounces Greek yogurt
• 2 tablespoons fine unbleached cane sugar

Directions

1. 1

   Place your shot glasses in the freezer.

2. 2

   To make the raspberry syrup, place the fruit in a pot with 2 Tbsp sugar, the lime juice and bring to a boil, cooking for 2 minute

3. 3

   Strain to remove seeds and pour back in the pot. Cook until you obtain a thick syrup-like consistency, on medium heat. Let cool.

4. 4

   Pour in the glasses along the edges to describe a pattern and place in the freezer again.

5. 5

   To prepare the rhubarb, place 5 Tbsp sugar with the peeled and diced rhubarb in a pot. Add 2 Tbsp water. Cook until the rhubarb is soft and let cool. Purée finely in a food processor.

6. 6

   Mix this rhubarb purée with the yogurt and 2 Tbsp sugar. Adjust the sweetness according to taste.

7. 7

   Place in the fridge to cool (or use an ice cream machine to churn) and then pour in the shot glasses. Place in the freezer again.

8. 8

   While still soft, insert the wooden sticks.

9. 9

   Place in the freezer once more so that the yogurt pops fully set.