Take small pot . Put chopped rhubarb , along with 1 cup water .
Bring them boil . Trun the flame low and cook untill rhubarb become soft, stirring occasionally. It will come like jam . Purée the rhubarb in processer , let them cool .
Take a bowl , add mango purée, rhubarb purée, chia seeds and yogurt in a bowl. Mixed well together, consistency of mixture is thick and creamy.
Pour the mixture in popsicle mould . Insert sticks in each moulds. Freeze until firm , about 6 hours or overnight.
The pops don’t slide easy , plunge for few seconds in water. Un-mould it , Eat right away.