Eosinophilic Esophagitis Friendly Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are a classic pairing, and when blended into a frozen treat with a hint of ginger and bright lemon juice, the result is genuinely refreshing. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and avoiding common trigger foods like dairy, wheat, eggs, soy, and nuts — and this recipe sidesteps all of them with ease. Every ingredient here is a whole, recognizable food: fresh fruit, honey, water, and a little ginger. The cooking-down process softens the rhubarb completely and breaks the strawberries into a smooth, blendable purée, so the final texture is gentle and easy to enjoy. Straining through a fine-mesh sieve takes it even further, giving you a silky, fiber-free pop that's kind to a sensitive esophagus. A drizzle of extra honey lets you dial in the sweetness to your preference before freezing. These are the kind of homemade popsicles that feel like a treat while actually giving you total peace of mind about what's inside.
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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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