Gelatin Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just belong together, and freezing them into a popsicle is honestly the best thing you can do with them on a hot day. Many store-bought frozen treats sneak in gelatin as a stabilizer or thickener, which makes finding a clean option harder than it should be — but this recipe skips all of that entirely. Every ingredient here is a whole food: fresh fruit, honey, a little water, lemon juice, and a hint of ginger that gives the finished bar a subtle, warming kick you won't expect but will absolutely love. The fruit gets simmered down until completely soft, then blended into a silky purée that freezes beautifully on its own — no binders, no additives, nothing you'd need to second-guess. A quick strain through a fine-mesh sieve takes the texture from good to genuinely impressive. These are bright, tangy, and just sweet enough, and they look stunning with that deep ruby color when you pull them from the mold.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!