Rice 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 smartest things you can do with a bumper crop of either. 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, clean finish. The whole mixture gets cooked down until silky, blended smooth, and poured straight into molds — no complicated steps, no fussy equipment beyond a saucepan and a blender. Straining the purée is optional, but it gives you that gorgeous, jewel-toned pop that looks like something from a fancy farmers market stand. These are naturally free of grains and starches, so the ingredient list stays short and completely wholesome without any substitutions required. Pull them from the freezer on a hot afternoon and they deliver that perfect balance of fruity, tangy, and refreshing in every single bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!