Walnut 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 touch of fresh ginger adds a subtle warmth that keeps every lick interesting, while a squeeze of lemon juice brightens the whole thing up beautifully. The fruit gets cooked down until completely soft, then blended smooth — so you end up with a silky, vibrant purée that freezes into something that looks almost too pretty to eat. Honey does all the sweetening here, which means no refined sugar and a flavor that feels genuinely wholesome. Store-bought frozen treats can be a minefield of mystery ingredients, but this one is built entirely from whole, recognizable foods you can feel good about. These are the kind of popsicles that disappear fast on a hot day, so it's worth making a full batch and letting them freeze overnight.
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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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