BHA & BHT Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into a popsicle is honestly the best thing you can do with a warm afternoon. A touch of honey adds gentle sweetness, while fresh ginger and a squeeze of lemon juice give the whole thing a bright, lively kick that keeps it from tasting flat or one-note. Everything gets cooked down until silky smooth, then blended and poured straight into molds — no complicated steps, no mystery additives. That simplicity is exactly what makes this recipe such a win for anyone avoiding synthetic preservatives like BHA and BHT, which sneak into a surprising number of store-bought frozen treats. You control every single ingredient here, and every single one is something you'd recognize at a glance. The result is a deeply fruity, jewel-toned popsicle that tastes like peak-season produce in frozen form — refreshing, clean, and genuinely satisfying.
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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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