Wash your fruit then cut the rhubarb into 1-inch chunks, discard the leaves as they are poisonous. Remove the strawberry tops and cut them in half.

Add the rhubarb, strawberries, and the maple syrup to a medium size saucepan, cover and bring to a simmer on medium heat. Cook for about 7-10 minutes or until the rhubarb chunks are soft.

Next, move the fruit mixture to a bowl to cool and lightly mash with a fork, or until it has your preferred consistency. I like it a bit chunky to give my popsicles some texture.

Allow the mixture to cool completely in the refrigerator for about 30 minutes.

Once your fruit mixture has completely cooled, mix in 1 cup of the yogurt, reserving half a cup.

Fill your popsicle molds with the berry and yogurt mixture about 3/4 of the way full.

Add the 1/2 cup of yogurt to the remaining fruit and yogurt mixture, mix then add this mixture to fill the popsicle molds almost to the top.

Lastly, top each of the popsicle with about half a tablespoon of granola, lightly pushing in the granola to the mixture then cover your popsicles with a lid and add the sticks.

Freeze your popsicles for at least 6 hours.

To remove the popsicles from the mold, quickly run them under hot water a few times then carefully pull them out of the molds.

These popsicles can be kept in the freezer for up to a week.