Pecan 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 right before blending. The result is a deeply fruity, jewel-toned pop with a flavor that tastes far more sophisticated than the short ingredient list suggests. Everything gets cooked down until silky, blended smooth, and optionally strained for that clean, glossy finish you'd expect from a fancy frozen treat. These are made entirely from whole fruits, a natural sweetener, and fresh aromatics — no processed mix-ins, no mystery additives, nothing to second-guess. Whether you're making them for kids or keeping a stash in the freezer for yourself, they deliver that perfect balance of tangy and sweet in every single bite.
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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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