Chicken Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that never gets old, and freezing them into popsicle form is honestly a brilliant move. A touch of fresh ginger and bright lemon juice give the whole thing a little zing that keeps each lick interesting from start to finish. Everything gets cooked down into a silky purée, so you end up with a smooth, jewel-toned bar that looks as good as it tastes. The ingredient list is refreshingly short — just real fruit, honey, and a couple of flavor boosters — so there's nothing hidden or complicated to worry about here. These are the kind of frozen treats you can feel genuinely good about handing to kids and adults alike on a hot afternoon. If you want an extra-smooth texture, the optional straining step takes only a minute and makes a noticeable difference. Pop them out of the molds with a quick warm-water rinse and you're ready to enjoy something that tastes like it came from a fancy frozen dessert shop.
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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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