Xanthan Gum Free Strawberry Rhubarb Popsicles
Tart rhubarb and sweet summer strawberries are a classic pairing, and freezing them into popsicle form might just be the best thing you do all season. The whole process is surprisingly simple — a quick simmer with honey, fresh ginger, and a splash of lemon juice coaxes everything into a bright, jammy purée that tastes like peak summer in every lick. Many store-bought frozen treats rely on stabilizers and thickeners to get that smooth, scoopable texture, but here the fruit does all the heavy lifting on its own. Blending the cooked mixture until completely smooth — or straining it for an even silkier finish — means you get a beautifully cohesive popsicle without any additives whatsoever. The ginger adds a subtle warmth that keeps these from being one-note sweet, and the lemon juice brightens everything up just enough. They're a genuinely refreshing treat that feels a little fancy without requiring much effort at all.
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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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