Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

A paleta is a Mexican ice pop. You can play around with the ingredients in this recipe, substituting the rhubarb with raspberries or the yogurt with sour cream. Roasted Strawberry Rhubarb Paletas are a perfect summer treat

If you are having problems with access: Log in or Join Here!

Step by Step Instructions

Roasted Strawberry Rhubarb Paletas

Roasted Strawberry Rhubarb Paletas

© Chef Laura Bonicelli
Roasted Strawberry Rhubarb Paletas are cool, creamy, and not too sweet.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 12 mins
Cook Time 14 mins
5 hrs
Total Time 5 hrs 26 mins
Course Dessert, Snacks and Treats
Cuisine American
Servings 6
Calories 137 kcal


  • canola cooking spray


  • 1 pound strawberries washed,hulled, and sliced
  • 1 cup sliced rhubarb 1/2-inch sliced
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons balsamic vinegar


  • 2 cups Honey Greek Yogurt


  • Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.
  • In a large bowl, combine the strawberries, rhubarb, lemon zest and juice, sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
    Adding Balsamic to Strawberries
  • Roast in the oven for 15 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
    Roasted Berries and Rhubarb
  • Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.
    Strawberries and Rhubarb in Food Processor
  • Put the fruit mixture into a bowl and add the yogurt mixture. Swirl the mix together with a spatula. Don't blend thoroughly. Spoon into molds. Alternatively, layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
    Adding Yogurt
  • Insert popsicle sticks (or tops) into the molds and freeze until solid, about 4 hours.
    Strawberry Rhubarb Paletas in Molds

Print - members only.  Please log in or JOIN HERE!


"Chef Laura Bonicelli"


Calories: 137kcalCarbohydrates: 27gProtein: 8gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 124mgPotassium: 275mgFiber: 2gSugar: 24gVitamin A: 32IUVitamin C: 46mgCalcium: 105mgIron: 1mg
Keyword Greek Yogurt
Tried this recipe?Let us know how it was!

More Recipes

Strawberry Rhubarb Vinaigrette

Take me to the lesson... Strawberry Rhubarb Vinaigrette Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota food processor 1/3 cup water2 tablespoons lemon juice1/2 cup honey2 cups hulled and sliced strawberries2 cups sliced rhubarb=====2 diced shallots1/2...

Asparagus Pickles

Take me to the lesson... Asparagus Refrigerator Pickles A crunchy treat to have on hand for a snack or quick addition to a salad 1 quart jar 2 pounds fresh asparagus spears=====1 pint water1/4 cup plus 2 tablespoons apple cider vinegar1 1/2 tablespoons Kosher salt1...

Roasted Asparagus Pate

Take me to the lesson... Roasted Asparagus Pate What to do with those asparagus ends? I love using this as a spread with cured meats or fresh tomatoes. food processor 2 cups trimmed asparagus ends (peel if thick and tough )2 tablespoons extra-virgin olive oilKosher...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest