Vegetarian Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just makes sense, and freezing them into a popsicle 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 process is straightforward — you cook everything down until soft, blend it smooth, and pour it into molds to freeze overnight. There's no dairy, no eggs, and nothing processed hiding in the ingredient list, so these are as clean and wholesome as frozen treats get. Straining the purée is an optional step, but it gives you that gorgeous, silky texture that feels almost like a fancy fruit bar from a specialty shop. These are the kind of popsicles that disappear fast, so consider doubling the batch before the season slips away.
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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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