Low Iodine Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are a classic pairing, and freezing them into popsicles is honestly one of the best decisions you can make when the weather heats up. A touch of fresh ginger adds a subtle warmth that makes these feel a little more grown-up, while a squeeze of lemon juice brightens the whole thing at the end. Managing iodine intake can make packaged frozen treats tricky, since many contain dairy, food dyes, or additives that are best avoided — this recipe sidesteps all of that with nothing but whole fruit, honey, water, and fresh aromatics. Every ingredient here is naturally low in iodine, so you can enjoy a frozen dessert without second-guessing the label. The process is simple: cook everything down, blend it smooth, and pour into molds to freeze. Straining the purée is optional but gives you that clean, glossy popsicle-shop finish. These are the kind of treat you'll want to keep stocked in the freezer all season long.
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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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