Rhubarb and Raspberry Yogurt Pops

• 9 ounces rhubarb, peeled and diced
• 1 34 ounces fine blond unbleached cane sugar
• 2 tablespoons water
• 6 13 ounces raspberries
• 2 tablespoons fine unbleached cane sugar
• 1 tablespoon lime juice
• 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.
4. Cook until you obtain a thick syrup-like consistency, on medium heat.
5. Let cool.
6. Pour in the glasses along the edges to describe a pattern and place in the freezer again.
7. To prepare the rhubarb, place 5 Tbsp sugar with the peeled and diced rhubarb in a pot.
8. Add 2 Tbsp water.
9. Cook until the rhubarb is soft and let cool.
10. Puree finely in a food processor.
11. Mix this rhubarb puree with the yogurt and 2 Tbsp sugar.
12. Adjust the sweetness according to taste.
13. Place in the fridge to cool (or use an ice cream machine to churn) and then pour in the shot glasses.
14. Place in the freezer again.
15. While still soft, insert the wooden sticks.
16. Place in the freezer once more so that the yogurt pops fully set.

rhubarb, cane sugar, water, raspberries, cane sugar, lime juice, yogurt, cane sugar

Taken from www.food.com/recipe/rhubarb-and-raspberry-yogurt-pops-379392 (may not work)