In a small sauce pot, add strawberries, rhubarb, honey and sea salt. If strawberries and rhubarb are fresh, add 1/4 cup water. Place on medium heat until bubbling, then reduce to a simmer. Simmer for 20 minutes, until rhubarb and strawberries are broken down and soft. Remove from heat. Option to add chia seeds here. Let cool completely (can be done up to 2 days ahead of time).

Add cream cheese, skyr, honey, sea salt, lemon zest, and vanilla to a medium bowl. Whisk together well using an electric mixer- if you don’t have one, you can just whisk by hand.

Make the popsicles: add a small layer of cream cheese filling, then a heaping tablespoon of jam. Repeat again. End with the cream cheese filling (so in the end you have 2 layers of jam and 3 of cream cheese). Place in freezer for at least 8 hours.