Shellfish Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just makes sense, and freezing them into popsicle form takes the combination to a whole new level. 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 thing gets blended smooth — or strained for an extra silky texture — so every bite is clean, vibrant, and intensely fruity. These are naturally free from any seafood or ocean-derived ingredients, which means the ingredient list is exactly what it looks like: real fruit, a touch of sweetener, and nothing to second-guess. They're a fantastic way to use up a rhubarb haul from the farmers market before the season slips away. Pop them out of the molds and hand them to kids, guests, or yourself on a hot afternoon — no one will be disappointed.
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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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