Brazil Nut Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are one of summer's great flavor pairings, and freezing them into popsicles is honestly one of the best decisions you can make when the weather heats up. A little honey brings everything into balance, while fresh ginger adds a subtle warmth that keeps each bite interesting, and a squeeze of lemon juice brightens the whole thing at the end. The process is straightforward — cook the fruit down until it's completely soft, blend it smooth, and pour it into molds — so you're not spending hours in a hot kitchen. Store-bought frozen treats can be a minefield of unexpected add-ins and shared-facility warnings, but every single ingredient here is clean, whole, and easy to verify. If you want an extra-silky result, a quick pass through a fine-mesh strainer takes the texture from great to genuinely impressive. These are the kind of popsicles that disappear fast, so making a full batch and letting them freeze overnight is absolutely the right call.
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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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