Paleo Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of the great flavor pairings, and freezing them into popsicle form is honestly a genius move. A little honey brings natural sweetness, fresh ginger adds a subtle warmth, and a squeeze of lemon juice ties everything together with a bright, citrusy finish. Every ingredient here is whole and unprocessed, so there's no need to squint at a label wondering what's hiding in the fine print. The fruit gets cooked down until completely soft, then blended smooth, which means you get a beautifully vibrant, silky popsicle rather than an icy, chunky one. These are the kind of frozen treats you can hand to kids or reach for yourself on a hot afternoon without a second thought. Make a batch the night before and they'll be ready to pull straight from the freezer whenever the craving hits.
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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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