Capsaicin Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries come together in a frozen treat that tastes like the best parts of a fruit pie, only ice-cold and on a stick. A little honey rounds out the natural tartness, while fresh ginger and a squeeze of lemon juice add brightness without any heat — making these a genuinely great option for anyone who needs to keep capsaicin completely off the table. So many store-bought popsicles and fruit bars sneak in unexpected spice blends or "natural flavors" that can be hard to verify, so making your own from scratch puts you fully in control. The process is straightforward: cook the fruit down until silky, blend it smooth, and pour it into molds to freeze overnight. Straining the purée through a fine-mesh sieve gives you that clean, jewel-toned finish that looks almost too pretty to eat. These are the kind of thing 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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