Rhubarb and Raspberry Yogurt Ice Pops — Sucettes au yaourt glacé rhubarbe et framboise
Do you remember sucking on ice pops when you were a kid, keeping the stick in your mouth for hours afterwards? I do. In France, my favorites were simple: Miko bâtonnet vanille or chocolat — the ice cream stick being le bâtonnet de glace. My mum always made sure to keep a good stock in the freezer, which kept my brother and I happy, and our pets too! My dog Yokky — or Sweeky our cat, depending on who was around first — would always get to lick the stick, licking and licking endlessly until it was so clean that it looked like new. They knew how to do this well! And you know, I cannot even remember when I ate a Miko for the last time! So then I remembered….
I had in mind to make this yogurt ice pop recipe ever since I saw it in one of last year’s Vogue Entertaining and Travel Magazine. It was, however, one of those things that clearly never happened at the time! Summer went by, busy and warm, fall kicked in with its gorgeously colorful leaves and before I realized it, we entered the middle of winter, with snow even at times. And this winter, at least on this side of the globe — as opposed to other places which my brother likes to remind me of — is just only starting to go away. Today finally feels like spring or summer, the day — Labor Day — when the tradition in France is to try to find lilies of the valley, du muguet. I will have to promise myself not to laugh at sayings again, like this French one: “En avril ne te découvre pas d’un fil, en mai fais ce qu’il te plait” (in April, do not shed a thread, in May do as you please). You can be assured that I kept all my threads on until today! So, this year, I was determined not to forget to try this lovely recipe I had marked. And to make sure that I would stick to the plan, I started before summer. Good thinking, no? I had rhubarb and raspberries and, although truly inspired by the recipe in my magazine — the photography was amazingly good — mine diverged completely from the original.
These pops are a you-can-not-make-simpler recipe: make a rhubarb purée, use a good plain Greek yogurt, prepare a raspberry coulis to coat shot glasses which are then placed in the freezer. You can use or not an ice cream machine. I did not — as I am not particularly thrilled with mine. Perhaps time to go and shop for a new one, non ?
Agreed, my yogurt ice-pops are no longer close to a Miko, but they definitely brought me back to ancient times — how old am I again or is it that long ago? And without Yokky and Sweeky stuck to my legs, I even get to lick the stick! C’est pour moi toute seule (It is for me alone).
I might actually have another one, just now.
You need:
The rhubarb:
The raspberries
The yogurt
Steps:
- Place your shot glasses in the freezer.
- 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 min.
- Strain to remove seeds and pour back in the pot. Cook until you obtain a thick syrup-like consistency, on medium heat. Let cool.
- Pour in the glasses along the edges to describe a pattern and place in the freezer again.
- 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.
- Mix this rhubarb purée with the yogurt and 2 Tbsp sugar. Adjust the sweetness according to taste.
- 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.
- While still soft, insert the wooden sticks.
- Place in the freezer once more so that the yogurt pops fully set.
Ingrédients :
La rhubarbe :
Le sirop de framboises :
Le yaourt :
Étapes :
- Mettez vos verres au congélateur.
- Pour réaliser le sirop de framboises, mettez les fruits dans une casserole avec 2 càs rase de sucre et le jus de citron vert, et faites bouillir pendant 2 min.
- Passez au chinois et remettez dans la casserole pour faire réduire en un sirop épais. Laissez refroidir.
- Versez dans les verres le long des parois pour décrire un dessin et remettez au congélateur pour faire prendre.
- Pour préparer la rhubarbe, mettez dans une casserole 5 càs de sucre (50 g) avec 250 g de rhubarbe pelée, et coupée en dés, et 2 càs d’eau. Cuisez jusqu’à ce que la rhubarbe soit réduite en purée et laissez refroidir. Mixer au robot en une purée fine.
- Mélangez cette purée de rhubarbe refroidie au yaourt et ajoutez 2 càs de sucre. Vérifiez que c’est sucré à votre goût.
- Mettez au frigo pour que ce soit bien froid (ou utilisez une sorbetière pour faire prendre), puis versez dans les verres et remettez au congélateur.
- Veillez à insérer les bâtonnets avant que le yaourt ne soit complètement pris.
- Remettez au congélateur.
43 Comments »
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Bea, could you please post a recipe for the delicious looking rose coconut dessert? I have a friend’s shower coming up and this would be perfect for the girls to enjoy, don’t you think?
I love your site, thank you for everything.
Letitia
Comment by Letitia — On May, 1st, 2007 at 3:46 pm
They are just adorable. They really do speak of summer. I will definitely have to try them.
Comment by cheryl — On May, 1st, 2007 at 3:48 pm
Bea: ca fait plusieurs fois qu’on fait ca…great minds think alike!
Le plus drole c’est que j’avais repere l recette chez Nordljus et quand j’ai eu l’idee des glaces, impossible de trouver de la rubarbe…Super recette!
Comment by Helen — On May, 1st, 2007 at 4:45 pm
Quelle jolie recette en ce 1er mai! Une date pleine de promesse de fraîcheur, de fleurs, d’ensoleillement et de sucettes glacées maintenant.
Comment by Ninnie — On May, 1st, 2007 at 6:39 pm
I wish I lived nextdoor so I could pop over for one of these refreshing treats!
Comment by Brilynn — On May, 1st, 2007 at 8:16 pm
I love it. The pops look so grown up.
Comment by At Home with kim vallee — On May, 1st, 2007 at 8:46 pm
PFFFFFFFFFFFFFFces photos cette imagination, ce talent quoi!!!
Comment by mercotte — On May, 1st, 2007 at 9:48 pm
Bea - I love all the delicious pink-ness of your recipes lately!
Comment by Steamy Kitchen — On May, 2nd, 2007 at 12:00 am
La photo : extra, l’association framboise-thubarbe : j’adore, l’idée des verre à Tequila pour faire des sucettes : j’adopte !
Comment by lorette — On May, 2nd, 2007 at 12:10 am
Rhubarb and Raspberry Yogurt Ice Pops by La Tartine Gourmande…
Do you remember sucking on ice pops when you were a kid, keeping the stick in your mouth for hours afterwards?…
Trackback by topGrubs.com — On May, 2nd, 2007 at 1:06 am
Superbe! Les contenants, le contenu, magnifiques!
Comment by menus propos — On May, 2nd, 2007 at 1:06 am
C’est superbe !
Je les faisais deja avec du yaourt aux fruits mais pas encore dans des verres comme cela ;
Je garde l’idée .
Merci .
Comment by lili63 — On May, 2nd, 2007 at 1:20 am
One of those would go down a treat right about now, they look delicious Bea!
Comment by Pamela — On May, 2nd, 2007 at 2:19 am
Bonjour Béa, je découvre ton blog à l’instant. C’est toujours très agréable de découvrir un “petit bout de France” à l’étranger. A bientôt,
Nathalie
Comment by Nathalie Valmary — On May, 2nd, 2007 at 3:15 am
I love this idea Bea - I’ve got a cupboard of shot glasses that just sit there unused and I like it that the recipe is actually pretty healthy too, with all that fruit and the 2% yogurt! It’s not quite ice-lolly weather in the UK yet but that’s no reason not to plan ahead
Comment by Sophie — On May, 2nd, 2007 at 5:05 am
Bea, these look absolutely divine! I’ve never actually tried rhubarb before…I keep telling myself that I should try it but I keep chickening out! Maybe this weekend
Comment by Ellie — On May, 2nd, 2007 at 6:30 am
yum! Bea, these look sooo refreshing. really lovely. pink in pops, in the summer — well you just couldn’t ask for much more! love the photograph with them out of their molds! the colors - great idea & composition!
Comment by Linda, The Village Vegetable — On May, 2nd, 2007 at 6:50 am
hi bea! I love your blog very very much! Your photography is wonderful! I hope u dont mind, but Ive linked you. Could I ask for a little favour? Im trying to publicize my new revamped blog, and I was wondering if you could help me by linking me? It would be MUCh appreciated. Cos im only 16 and Its hard to get some attention lol!
Keep up the FABULOUS work. hugz
Comment by Amrita — On May, 2nd, 2007 at 7:50 am
I love it !
Comment by bergeou — On May, 2nd, 2007 at 10:15 am
I love these, Bea! So beautiful - and with yogurt we can have some more with less guilt.
Comment by Patricia Scarpin — On May, 2nd, 2007 at 11:36 am
Adorable… fresh… sweet… I love them, Bea!
Comment by gilly — On May, 2nd, 2007 at 11:48 am
En lisant ton article, j’ai fait un bond dans le temps, un délicieux come back au temps des bâtonnets Miko… Et tout comme toi, comme un rituel immuable, je laissais le chien lécher le bâtonnet… Que de souvenirs !
Quant à ta recette, qu’en dire ?! Elle est tout simplement renversante ! L’idée de présenter des sucettes glacées dans des petits verres à téquila est excellente ! Je retiens l’idée, voyant plutôt pour ma part, une association abricot et framboises… Miam, j’en salive déjà rien que d’y penser !
Merci pour le petit bain de Jouvence et bien sûr, pour la recette !
Amicalement blog,
Ingrid
Comment by Ingrid — On May, 2nd, 2007 at 11:52 am
Very beautiful!!! And I am sure GOOD.
Ciao.
Comment by Orchidea — On May, 2nd, 2007 at 12:02 pm
Bea, exquisite! These could be served at a grown up afternoon tea OR at the end of a coctail party, truly inventive.
Comment by jennie — On May, 2nd, 2007 at 1:49 pm
La photo est sublime, j’en tombe à la renverse !
Comment by Fabienne — On May, 2nd, 2007 at 4:25 pm
quelle imagination débordante! j’adore, c’est beau et ça me semble bien savoureux!
Comment by Mirabelle — On May, 2nd, 2007 at 4:52 pm
very nice and clever presentation, Bea!
Comment by eliza — On May, 2nd, 2007 at 11:12 pm
i have never seend popcicle look so elegant…they look absolutely delish!
Comment by elyssa — On May, 3rd, 2007 at 12:29 am
Encore un truc de fille - absolument adorables.
Comment by Gracianne — On May, 3rd, 2007 at 5:53 am
Thank you! Thank you! Thank you! You are the best audience!
Comment by Béa — On May, 3rd, 2007 at 10:06 am
Adorables et rafraichissants! Et dans ces petits verres, ces une idee de presentation originale et tres chouette ; )
Comment by shirley — On May, 4th, 2007 at 12:56 am
Your recipe made the cut. Your lovely pops are featured on an inspiration board for a girlie Mother’s Day theme that I created last week-end. I only have time to publish it yesterday. Now, I just need time to make my own batch.
Comment by At Home with kim vallee — On May, 13th, 2007 at 6:59 pm
Vraiment géniale cette présentation dans des verres à vodka! Je sens que je vais copier…
Comment by kitchenette — On May, 19th, 2007 at 4:16 am
Absolutely delicious and it means so much fun to prepare.
You’ve got a new fan;)
Comment by Bea Eggli — On June, 5th, 2007 at 9:12 pm
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Pingback by Kawaii and Cute Fashion at Fashionably Cute » Exotic Ice Cream Recipes — On March, 26th, 2008 at 10:31 am
Gorgeous! Love your new look too, and how you made these in double shot glasses!
Comment by Hillary — On March, 31st, 2008 at 3:19 pm
Sounds delicious!
Comment by Jessica — On April, 10th, 2008 at 6:43 pm
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Pingback by Habeas Brulee » Blog Archive » Rhubarb Soup with Nicoise Olive Cookies — On May, 5th, 2008 at 10:44 am
I think that this is so yumy!! it is the one best thing I have had all summer!
Comment by ching — On May, 22nd, 2008 at 9:14 pm
[...] really was actually! For another similar idea, last year, I made those popsicles, do you [...]
Pingback by Sunday Laziness, and Popsicles — Paresse du dimanche et sucettes glacées by La Tartine Gourmande — On July, 28th, 2008 at 6:49 am
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