Dairy Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are one of summer's great flavor pairings, and freezing them into popsicles is honestly one of the best decisions you can make when the weather heats up. Every ingredient here is completely plant-based — fresh fruit, honey, a little ginger, and a squeeze of lemon — so there's no dairy to worry about, no substitutions needed, and no label-reading required. The ginger adds a subtle warmth that keeps these from tasting like plain fruit ice, while the lemon juice brightens everything and makes the color absolutely gorgeous. Blending the cooked mixture until smooth gives you a silky, almost sorbet-like texture that feels way more indulgent than the ingredient list suggests. If you want an even cleaner finish, the optional straining step takes them from great to truly impressive. These are the kind of frozen treats you'll want to keep stocked all season long — refreshing, naturally sweetened, and genuinely satisfying without any 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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