STRAWBERRY RHUBARB YOGURT POPS

Ingredients

1 lb. strawberries, hulled and minced

³⁄₄ cup fresh orange juice

¹⁄₄ tsp. kosher salt

3 stalks rhubarb, trimmed and minced

4 oz. plain 2 percent Greek yogurt

¹⁄₂ cup honey, preferably orange blossom

Instructions

Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 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 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release ice pops from molds, briefly run the bottom of the molds under warm water.