Pistachio Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries come together in a frozen treat that tastes like the best parts of a fruit pie — only way more refreshing. A touch of fresh ginger adds a subtle warmth that makes every lick a little more interesting, while lemon juice brightens the whole thing up beautifully. The ingredient list is short, honest, and completely fruit-forward, so you never have to second-guess what's actually in your freezer. Store-bought frozen bars can be a minefield of unexpected add-ins, but this recipe keeps things clean and simple from start to finish. Blending the cooked fruit into a silky purée means the texture is smooth and creamy without any dairy or fillers doing the heavy lifting. These are the kind of popsicles that feel genuinely special on a hot afternoon, whether you're making them for kids or just treating yourself.
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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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