For this recipe, pre-frozen rhubarb works best but you can use fresh if you like. Smash the juice out of the sliced rhubarb until there are only the strings left.  Use a juicer, ricer, or food mill.  Save the juice

In the rhubarb juice mix the yogurt and honey using a whisk.

Pour the mixture into your popsicle molds. If you don't spill all over the counter it should make about 8 popsicles. 

Freeze for 6 hours.