Barley Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into popsicle form makes the combination even more refreshing. A touch of fresh ginger adds a subtle warmth that keeps every lick interesting, while a squeeze of lemon juice brightens the whole thing up. The ingredient list is beautifully short and completely whole-food — just fruit, honey, water, and a couple of aromatics — so there's no label-reading stress or worry about hidden grain-based additives sneaking in. Everything gets cooked down into a silky purée, which means you're getting the full, concentrated flavor of the fruit in every bite. Running the mixture through a fine-mesh strainer is optional but gives you that smooth, almost sorbet-like texture that feels genuinely special. These are the kind of frozen treats you'll want to keep stocked in the freezer all season long.
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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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