Hibiscus, Rhubarb + Yogurt Ice Pops

0 Steep the hibiscus and boiling water together in a heat-proof vessel for 10 minutes. Strain, pressing on the solids to extract the good stuff. Add the hibiscus infusion to a medium saucepan along with the prepared rhubarb and honey. Bring to simmer over medium heat and cook, stirring occasionally, until the rhubarb is tender and broken down, 10 minutes. Remove from the heat and let cool to room temperature. Add the lemon juice, transfer the mixture to a blender or food processor, and puree smooth. Transfer to a pitcher.
1 Meanwhile, in a small bowl, whisk together the maple syrup and vanilla bean seeds to combine, then whisk in the yogurt.
2 Layer the two mixtures in 10 popsicle molds, beginning and ending with the rhubarb and freeze according to your popsicle maker instructions. The popsicles will keep, frozen, for up to 1 month.