Rhubarb Ice Pops

Name: Rhubarb Ice Pops
Yield: Makes 2 cups (4 pops using a mold or 15 pops using an ice-cube tray)
Ingredients: 1½ cups chopped rhubarb (about 4 medium-size stalks, cut into ½-inch pieces); 1½ cups chopped rhubarb (about 4 medium-size stalks, cut into ½-inch pieces); ¼ cup sugar; 1–2 tablespoons honey; 1½ cups strawberries, hulled and halved; 2 teaspoons lemon juice; ½ cup water

Preparation info

Makes
2
cups

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Homemade ice pops are a nostalgic summertime treat. I remember balancing my ice-cube-size pop on a little toothpick, racing the heat to eat it all.

Ingredients

1½ cups chopped rhubarb (about 4 medium-size stalks, cut into ½-inch pieces)
¼ cup

Gluten-free
Vegetarian
Summer

Method

Cook rhubarb, sugar, and honey in a medium-size saucepan over medium heat, 7–10 minutes, until rhubarb is soft. Pour rhubarb mixture into the bowl of a food processor with a metal blade; add strawberries and lemon juice, and pulse twice to combine. Add ½ cup water until mixture is pourable but thick. Pour mixture into a large ice-cube tray or ice-pop molds. (If using an ice-cube tray, place a t