Cinnamon Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are a classic pairing, and freezing them into popsicle form might just be the best thing you do all season. The base comes together in a single saucepan, where the fruit slowly breaks down with honey, a little water, and a bright hit of fresh ginger before getting blended into a silky, jewel-toned purée. A squeeze of lemon juice at the end sharpens everything up and keeps the flavors tasting fresh even after hours in the freezer. For anyone navigating a cinnamon sensitivity, fruity frozen treats can be surprisingly tricky — spice blends sneak into a lot of store-bought bars and pops — but every ingredient here is clean and straightforward with zero hidden warmth. The ginger adds just enough zing to feel interesting without crossing into spice territory that could cause concern. You can strain the purée for a smoother, more refined texture or leave it a little rustic depending on your mood. These are the kind of popsicles that feel genuinely special, not like a compromise.
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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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