Cashew Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those combinations that just makes sense, and freezing them into popsicles is honestly the best thing you can do with a farmers market haul. A little honey brings gentle sweetness, fresh ginger adds a subtle warmth that keeps things interesting, and a squeeze of lemon juice ties it all together with a bright, citrusy finish. The whole base gets cooked down until silky, blended smooth, and poured straight into molds — no complicated technique required. Store-bought frozen treats can be a minefield of unexpected add-ins and shared production lines, but this recipe is built entirely from whole, recognizable ingredients you control from start to finish. The optional straining step gives you an ultra-smooth, almost sorbet-like texture that feels genuinely impressive for something so simple. Pop them out with a quick run of warm water and you've got a refreshing, jewel-toned treat that's as beautiful as it is delicious.
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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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