Yeast Free Strawberry Rhubarb Popsicles
Bright, tangy rhubarb and sweet summer strawberries come together in a frozen treat that tastes like peak-season fruit in every single bite. A touch of fresh ginger and a squeeze of lemon juice give these popsicles a lively, complex edge that goes way beyond the average freezer pop. Because the whole thing is built on whole fruit, honey, and a handful of fresh aromatics, there's nothing here to raise a red flag for anyone avoiding yeast — no fermented ingredients, no hidden additives, just clean and simple produce. The mixture gets cooked down until silky, blended smooth, and poured straight into molds, so the process is genuinely fuss-free. Straining the purée is an optional step, but it gives the finished popsicle a beautifully polished texture that feels almost fancy. These are the kind of thing you'll want stashed in the freezer all season long — refreshing enough for a hot afternoon and satisfying enough to feel like a real dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!