AIP Friendly Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are a classic pairing, and cooking them down together with honey, fresh ginger, and a squeeze of lemon creates a deeply fruity purée that tastes like summer in concentrated form. Every single ingredient here is clean and whole-food, which makes these popsicles a genuinely exciting treat when so many frozen desserts are loaded with additives, colorings, or ingredients that don't fit a healing eating plan. The ginger adds a subtle warmth that keeps each lick interesting without overwhelming the bright fruit flavor. Blending the cooked mixture until completely smooth — and optionally straining it — gives you a silky, almost sorbet-like texture that feels indulgent even though it's nothing but real food. The recipe makes 8 popsicles, so you can stock the freezer and have a grab-and-go option ready all week long. They're proof that sticking to a careful protocol doesn't mean giving up on dessert.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/8 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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