Hazelnut Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries come together in a frozen treat that tastes like the best parts of a fruit pie — no baking required. A touch of fresh ginger adds a subtle warmth that keeps every lick interesting, while lemon juice brightens the whole thing and keeps the flavors from going flat. The ingredient list is refreshingly short and completely whole-food, so you never have to squint at a label wondering what's hiding in the mix. Many store-bought frozen novelties are made on shared lines with tree nuts, which makes a homemade batch like this a genuinely stress-free option. Blending the cooked fruit into a smooth purée and straining it gives you that silky, almost sorbet-like texture that feels way more impressive than the effort involved. These are a fantastic make-ahead option — freeze them overnight and you've got a crowd-pleasing dessert ready to go whenever the craving 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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