Wheat Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are one of those classic pairings that just works, and freezing them into a popsicle is honestly the best thing you can do with them on a hot day. A little honey brings everything into balance, while fresh ginger adds a subtle warmth that makes each bite feel a bit more interesting than your average frozen treat. A squeeze of lemon juice at the end brightens the whole mixture and keeps the fruit flavors tasting vivid and fresh rather than flat. Everything gets cooked down and blended smooth, so the final texture is silky and clean — no fillers, no thickeners, no grains of any kind. That makes these naturally free from wheat without any substitutions or workarounds; it's just real fruit and a handful of pantry staples doing all the work. They're the kind of thing you can make the night before and pull straight from the freezer when you need them, which makes them perfect for entertaining or just surviving the afternoon.
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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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