Beef Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and freezing them into popsicle form is honestly one of the smartest things you can do with a farmers market haul. A little honey brings everything into balance, while fresh ginger adds a subtle warmth that makes each bite feel more interesting than your average frozen treat. A squeeze of lemon juice at the end brightens the whole purée and keeps the color absolutely gorgeous. The process is straightforward — cook it down, blend it smooth, pour and freeze — and the result is a silky, jewel-toned popsicle that looks like it came from a fancy dessert shop. Since every ingredient here is a whole fruit, vegetable, or pantry staple, there's nothing hidden to worry about and no label-reading required. These are the kind of popsicles that disappear fast, so consider doubling the batch before the rhubarb season slips away.
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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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