Legume Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those pairings that just makes sense, and freezing them into popsicle form is honestly a brilliant move. A little honey brings everything into balance, while fresh ginger adds a subtle warmth that keeps each bite interesting, and a squeeze of lemon juice brightens the whole thing at the end. The process is straightforward — cook it down, blend it smooth, pour it into molds, and let the freezer do the rest. For anyone navigating a legume-free lifestyle, frozen treats can be surprisingly tricky thanks to hidden ingredients in store-bought options, but every single component here is clean and easy to verify. The optional straining step gives you an ultra-silky texture that feels almost fancy for something this simple to make. These are the kind of popsicles that disappear fast on a hot afternoon, so consider doubling the batch.
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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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