High Fructose Corn Syrup 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. The whole thing is sweetened with honey instead of refined sugar or corn syrup, so you get a clean, natural sweetness that actually lets the fruit flavor shine through. A little fresh ginger adds a subtle warmth that keeps these from tasting one-dimensional, and a squeeze of lemon juice brightens everything up right before blending. Store-bought frozen treats are notorious for hiding unwanted sweeteners in the ingredient list, but here you can see exactly what goes in — six real, whole ingredients and nothing else. The blending step gives you a beautifully smooth purée, and straining it takes the texture from good to genuinely impressive. These are the kind of popsicles that feel like a treat but are secretly pretty wholesome, which makes them a win for kids and adults alike.
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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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