Nitrate & Nitrite Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into a popsicle might be the best decision you make all season. 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. Every single ingredient here is whole and unprocessed, which means you can hand these to kids or guests without a second thought about hidden additives lurking in a store-bought frozen treat. Many commercial popsicles and fruit bars rely on preservatives and color stabilizers that can be hard to spot on a label — this recipe sidesteps all of that entirely. The blending step gives you a beautifully smooth purée, and straining it takes the texture from good to genuinely silky. These are the kind of popsicles that taste like something you'd pay too much for at a farmers market stand, except you made them yourself with six real ingredients.
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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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