Seed Oil Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are a classic pairing, and freezing them into popsicle form might just be the best thing you do all season. The whole base is built from real fruit, honey, fresh ginger, and a squeeze of lemon — nothing processed, nothing hidden, and absolutely no refined seed oils sneaking in through the back door. That matters more than you'd think with store-bought frozen treats, which often contain sunflower, canola, or soybean oil in coatings, emulsifiers, or added flavorings. Here, you're cooking everything down in a saucepan until silky, blending it smooth, and pouring it straight into molds — clean and simple from start to finish. The ginger adds a subtle warmth that keeps these from tasting flat, while the lemon juice brightens the whole thing and balances the natural tartness of the rhubarb. They're genuinely refreshing, a little sophisticated, and the kind of thing you'll want stocked in the freezer all summer long.
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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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