Soy Free Strawberry Rhubarb Popsicles
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. These are made entirely from whole, recognizable ingredients — fresh fruit, honey, water, and a little citrus — so there's nothing hidden to worry about, no processed additives, no sneaky soy derivatives that can show up in store-bought frozen treats. The cooking process coaxes the rhubarb down into a silky, jammy purée that blends beautifully with the berries, and straining it gives you that smooth, almost sorbet-like texture. They're genuinely impressive to pull out for guests but couldn't be simpler to make at home.
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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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