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Roasting the fruit with balsamic vinegar really sets these beautiful pops apart. 

Paletas originated in Mexico. Both children and adults have enjoyed these delightful frozen pops for generations. 🇲🇽✨ Traditionally made with fresh fruit, water, or horchata, and (of course) sugar or agave, paletas are the perfect way to cool down on a scorching summer day.

The beauty of paletas is you can make them your own. Switch out ingredients and experiment with different flavors. You’re good to go as long as it will go in a mold and freezes. Instead of Greek yogurt, try using sour cream. Feel free to swap the fruit raspberries and blackberries. Let your taste buds (and what’s available) guide you!

I promise, whether hosting a backyard barbecue, sitting by a lake, or simply lounging by the pool, Strawberry Rhubarb Paletas are a guaranteed hit.

Here’s a link to another favorite paleta recipe Cucumber Jalapeño Paletas – and check below for some pop mold resources.

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

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

Ingredients
  

  • 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

Instructions
 

  • 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

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Notes

Copyright:
"Chef Laura Bonicelli"

Nutrition

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!

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