Low Sodium Strawberry Rhubarb Popsicles
These frozen treats are the ultimate way to celebrate peak-season strawberries and tart rhubarb all at once. The two fruits simmer down together with honey, a hint of fresh ginger, and a bright squeeze of lemon juice, creating a purée that's layered, fruity, and just complex enough to feel special. Because the sweetness comes entirely from honey and the natural sugars in the fruit, there's no added salt anywhere in the recipe — making it a genuinely clean option when you're keeping a close eye on sodium intake. Blending everything smooth and straining out the solids gives you a silky, vibrant popsicle that looks as good as it tastes. The ginger adds a subtle warmth that keeps each bite interesting without overpowering the classic strawberry-rhubarb pairing. They're easy to make ahead, and that overnight freeze means you can pull them straight from the molds whenever a craving hits.
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Learn more →Ingredients
8 servings
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, cut into ½-inch pieces
- 3 tbsp honey
- ¼ cup water
- ½ tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
Instructions
- 1
Combine the strawberries, rhubarb, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is completely soft and the strawberries have broken down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the lemon juice. Let the mixture cool for 10 minutes.
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