In small saucepan, combine rhubarb and honey. Cook over medium heat, stirring occasionally, for 10 to 12 minutes, until rhubarb is soft and jam-like. Let cool completely.

In mixing bowl, whisk together Greek yogurt and vanilla paste until smooth.

Into each ice pop mold, spoon a little of the rhubarb mixture, followed by a layer of yogurt. Repeat until molds are full, alternating layers for a marbled effect.

Insert small wooden sticks into molds and freeze for at least 6 hours, or until fully set.

To remove ice pops, run molds under warm water for a few seconds to loosen. Unmold and serve.