Pregnancy Friendly Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries come together in a frozen treat that feels genuinely refreshing, especially when you're craving something cold and fruity without a lot of fuss. A touch of honey keeps the sweetness natural, while fresh ginger and a squeeze of lemon juice brighten the whole thing up in a way that feels lively rather than cloying. During pregnancy, it can be hard to find store-bought frozen treats that skip the artificial colors, preservatives, and questionable additives — this one is just real fruit, a drizzle of honey, and a few pantry staples. The ingredient list is short and every item in it is straightforward, so you know exactly what you're eating. Blending the cooked fruit into a smooth purée means the texture is silky and satisfying, and straining it takes it to an almost sorbet-like level of elegance. Make a batch the night before and you'll have something genuinely delicious waiting in the freezer whenever a 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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