Mustard Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and freezing them into popsicle form is honestly one of the best decisions you can make when the weather heats up. A little honey brings gentle sweetness, fresh ginger adds a subtle warmth that keeps things interesting, and a squeeze of lemon juice brightens the whole thing at the end. The fruit gets cooked down until completely soft, then blended into a silky-smooth purée that freezes into something that tastes genuinely vibrant and fresh. For anyone navigating a mustard sensitivity, frozen treats can sometimes be a minefield of unexpected additives and shared-facility warnings — but every single ingredient here is clean, whole, and easy to verify at a glance. There's no seasoning blend, no condiment, no processed shortcut hiding anything unwanted. Just real fruit, a drizzle of honey, and a little patience while the freezer does its thing.
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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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