Gluten Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into popsicle form makes the combination even more refreshing. A little honey brings natural sweetness, while fresh ginger and a squeeze of lemon juice add just enough brightness to keep every bite interesting. The whole thing comes together on the stovetop before getting blended into a silky, jewel-toned purée — no baking, no complicated techniques, just real fruit doing its thing. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swapping required. These are the kind of frozen treats you can hand to anyone at a summer gathering without a second thought. Make them the night before and they'll be perfectly set and ready to pull straight from the freezer whenever the heat hits.
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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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