Lactose 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 gentle sweetness, fresh ginger adds a subtle warmth that keeps things interesting, and a squeeze of lemon juice brightens the whole thing up before it goes into the molds. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just real fruit doing its thing. The mixture gets blended until silky smooth, so you end up with a clean, vibrant pop that looks as good as it tastes. These are the kind of frozen treats you can feel genuinely good about handing to anyone at the table, no caveats needed. Make a batch the night before and they'll be ready to pull straight from the freezer whenever the craving hits.
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!