Pork Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into a popsicle is honestly the best thing you can do with a backyard haul. A little honey brings gentle sweetness, fresh ginger adds a subtle warmth that sneaks up on you, and a squeeze of lemon juice ties everything together with a bright, citrusy finish. The whole mixture gets cooked down until silky, blended smooth, and poured straight into molds — no complicated technique required. These are naturally free of any meat-based ingredients, so there is absolutely nothing to second-guess when you are scanning the recipe for unwanted additions. The result is a jewel-toned, fruit-forward frozen treat that tastes like peak-season produce in every lick. Make a batch the night before and they are 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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