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1/2 tsp Vanilla Extract
Thinly shaved peel of half a lemon or orange
¾ About 3 to 4 cups Rhubarb, roughly chopped
¾ cup granulated Sugar
Add frozen cherries to a bowl mash with a potato masher. Add yogurt, jam and blueberries. Lightly fold all the ingredients together. Pour mixture into ice pop molds, leaving a bit of room for the pops to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage; or serve at once.
