Tree Nut Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that never gets old, and freezing them into popsicle form is honestly the best thing you can do with them on a hot day. A little honey brings gentle sweetness, while fresh ginger and a squeeze of lemon juice add just enough brightness to keep every bite interesting. The whole thing gets blended until silky smooth, so the texture is clean and refreshing rather than icy or chunky. Every ingredient here is straightforward and naturally free of tree nuts — no label-scanning, no swapping anything out, no compromises. The optional straining step is worth the extra minute if you want that ultra-smooth, almost sorbet-like consistency. These are the kind of frozen treats you'll want to keep stocked in the freezer all season long, and they're just as impressive to hand to guests as they are to eat straight off the stick yourself.
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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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