Rhubarb, vanilla and granola pops

Here’s a slightly healthier ice pop for these warm summer days!


Makes 4

400g vanilla yogurt (I used Alpro vanilla yogurt)

1 tablespoon rhubarb compote (see recipe)

1 tablespoon of granola



1. Mix all ingredients together in a bowl and soon into ice pop moulds (You will find these moulds in homeware stores, if you cannot find them use small paper cups). Place lollypop sticks into centre of each pop.

2. Place in freezer and leave to set overnight.

3. The following morning remove pops from moulds. I find the best way to do this is to leave the pop sitting out on the counter for 5 minutes, often they start to come away themselves. However if they don’t, either turn the moulds sideways and run them under the hot tab or fill a container with hot water and sit them in it for 1-2 minutes.

4. When all pops are removed from mould wrap each one in parchment paper, place them in a sealed bag and pop them in the freezer to use as you need.

Original Source: 

Recipe by Regina of Kitchen Table Baking https://kitchentablebaking.wordpress.com/ Instagram @Kitchentablebaking