Macadamia Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that never gets old, 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 makes each bite feel more interesting than your average frozen treat. A squeeze of lemon juice at the end brightens the whole mixture and keeps the fruit flavors tasting vivid even after hours in the freezer. The process is straightforward — cook the fruit down until soft, blend it smooth, and pour it into molds — so you're not spending all afternoon in the kitchen. These are made entirely from whole, recognizable ingredients, which means no label-reading stress and no wondering what's hiding in a store-bought bar. Whether you strain the purée for a silky finish or leave it a little rustic, the result is a jewel-toned, refreshing popsicle that tastes like peak-season produce in every lick.
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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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