Carrageenan Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are a classic pairing, and freezing them into popsicle form is honestly one of the best decisions you can make when the weather heats up. A touch of fresh ginger adds a subtle warmth that makes these feel a little more grown-up, while a squeeze of lemon juice brightens the whole thing beautifully. Many store-bought frozen treats sneak in thickeners and stabilizers — carrageenan being one of the most common — so making your own is the cleanest way to know exactly what you're eating. Every ingredient here is whole and recognizable: fresh fruit, honey, water, and a couple of aromatics. The mixture gets cooked down until silky, blended smooth, and poured straight into molds, so there's no mystery about what's holding these together — just the natural pectin from the fruit itself. They're vibrant, refreshing, and genuinely impressive to pull out of the freezer for guests or kids alike.
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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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