Turkey 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 at the end. The process is straightforward — cook the fruit down until it's completely soft, blend it smooth, and pour it into molds — so you're not spending hours in the kitchen to get something that tastes genuinely special. Honey does the sweetening here, which means you can easily adjust the level of sweetness to your own taste before the mixture ever hits the freezer. These are the kind of frozen treats you feel good about handing to kids and adults alike, made entirely from whole, recognizable ingredients with nothing hidden or unnecessary. Once you've got the molds stocked and the freezer doing its thing overnight, you're just a quick warm-water rinse away from a gorgeous, jewel-toned popsicle that tastes like peak-season produce at its best.
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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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