MSG Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet strawberries are one of summer's great flavor pairings, and freezing them into popsicles is honestly one of the best decisions you can make when the weather heats up. Every ingredient here is whole and fresh — fruit, honey, a little ginger, a squeeze of lemon — so there's nothing hidden, nothing processed, and absolutely no reason to second-guess the label. That matters more than people realize with store-bought frozen treats, which can sneak in flavor enhancers and additives you'd never expect in something that looks this simple. The ginger adds a subtle warmth that keeps these from being one-dimensional, and the lemon juice brightens everything right at the end. Blending the cooked fruit into a smooth purée gives you that clean, vibrant color and a texture that feels almost like a sorbet bar. They're refreshing, naturally sweetened, and made entirely from ingredients you can picture growing in a garden — which is exactly the kind of frozen treat worth making from scratch.
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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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