Mushroom Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are a classic pairing, and turning them into frozen popsicles is one of the most satisfying ways to enjoy that combination. A little honey brings gentle sweetness, fresh ginger adds a subtle warmth, and a squeeze of lemon juice brightens the whole thing right at the end. The mixture gets cooked down until silky, then blended smooth — so every bite is vibrant and clean without any chunky bits getting in the way. For anyone navigating a diet that excludes fungi, this recipe is a total non-issue since every single ingredient is a fruit, a root, or a simple natural sweetener. No hidden broths, no umami-boosting additives, just honest produce doing its best work. These popsicles are refreshing straight from the freezer on a hot afternoon, and they feel a little fancy without requiring much effort at all.
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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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