Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into popsicle form makes the combination even more refreshing. A touch of fresh ginger adds a subtle warmth that keeps every lick interesting, while a squeeze of lemon juice brightens the whole thing up beautifully. The base is nothing but whole fruit, honey, and water — no grains, no fillers, no hidden additives to second-guess — so these are as clean and straightforward as frozen treats get. Blending the cooked fruit until silky smooth gives you that satisfying, almost sorbet-like texture that feels way more indulgent than the ingredient list suggests. If you want an extra-polished result, straining the purée takes only a minute and makes the final popsicle look genuinely gorgeous. These are perfect for hot afternoons when you want something cold and fruity that doesn't feel like junk food.
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 →8 servings
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.
Remove the pan from the heat and stir in the lemon juice. Let the mixture cool for 10 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_f97e3b08-40b1-4d91-8683-199289544cb9.png)
