Nutmeg Free Strawberry Rhubarb Popsicles
Bright, tangy rhubarb and sweet summer strawberries are a classic pairing, and freezing them into popsicle form is honestly one of the best decisions you can make when the weather heats up. The combination gets a subtle kick from fresh ginger and a squeeze of lemon juice, which keeps the flavor lively and a little complex rather than just one-note sweet. Honey does the sweetening here, so the whole thing feels wholesome and natural from start to finish. Blending the cooked fruit into a smooth purée — and optionally straining it — gives you that clean, vibrant color and silky texture you'd expect from a premium frozen treat. Many store-bought fruit pops sneak in spice blends or flavorings that can be hard to vet, so making your own means you know exactly what went into every single one. These are a genuinely crowd-pleasing freezer staple that works just as well for kids as it does for adults looking for a refreshing, fruit-forward dessert.
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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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