Celery Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into popsicle form makes the combination even more refreshing. A touch of fresh ginger adds a subtle warmth that keeps every bite interesting, while a squeeze of lemon juice brightens the whole thing up beautifully. The process is straightforward — cook everything down until soft, blend it smooth, and let the freezer do the rest of the work. Straining the purée is optional, but it gives you that gorgeous, silky texture that feels almost like a gourmet fruit bar. Honey does the sweetening here, so you can easily adjust the level to suit your taste before the mixture ever hits the molds. These are a fantastic make-ahead treat, since they need a good overnight freeze to set up perfectly — which means dessert is already handled before the day even starts.
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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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