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Rhubarb and Raspberry Yogurt Pops

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“From Vogue Entertaining and Travel Magazine via a French blog. Made in shot glasses (the tall kind).”

Ingredients Nutrition

  • The rhubarb
  • 9 ounces rhubarb, peeled and diced
  • 1 34 ounces fine blond unbleached cane sugar
  • 2 tablespoons water
  • The raspberries
  • 6 13 ounces raspberries
  • 2 tablespoons fine unbleached cane sugar
  • 1 tablespoon lime juice
  • The yogurt
  • 10 12 ounces Greek yogurt
  • 2 tablespoons fine unbleached cane sugar


  1. Place your shot glasses in the freezer.
  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. 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. Pour in the glasses along the edges to describe a pattern and place in the freezer again.
  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. Mix this rhubarb purée with the yogurt and 2 Tbsp sugar. Adjust the sweetness according to taste.
  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. While still soft, insert the wooden sticks.
  9. Place in the freezer once more so that the yogurt pops fully set.

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