Black Pepper Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that never gets old, and freezing them into a popsicle is honestly the best thing you can do with a warm afternoon. A touch of honey brings gentle sweetness, while fresh ginger and a squeeze of lemon juice add brightness that keeps every bite from tasting flat or one-note. The whole thing gets cooked down into a silky purée, so the texture is smooth and creamy-feeling even without any dairy. For anyone navigating spice sensitivities, this recipe is naturally free of any peppercorn or pepper-derived ingredients — just clean, fruit-forward flavor from start to finish. You can strain the purée for an ultra-smooth finish or leave it a little rustic depending on your preference. These are the kind of frozen treats that feel genuinely homemade in the best way, and they're easy enough to become a regular warm-weather ritual.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!