Pescatarian Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just makes sense, and freezing them into popsicle form is honestly the best decision you can make on a hot day. A little honey brings everything into balance, while fresh ginger adds a subtle warmth that keeps each bite interesting, and a squeeze of lemon juice at the end brightens the whole thing up. The process is straightforward — you cook the fruit down until it's completely soft, blend it smooth, and pour it into molds — so the hardest part is genuinely just waiting for them to freeze. These are naturally free from meat and any seafood, built entirely from fruit, honey, and a couple of pantry staples, which means there's nothing complicated to navigate here. Straining the blended purée is an optional step, but it gives the finished popsicle a silky, almost sorbet-like texture that feels a little more polished. They're the kind of treat you'll want to keep stocked in the freezer all season long.
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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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