Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups rhubarb (coarsely chopped)
  • 2 cups strawberries (fresh or frozen, no need to chop)
  • 3 TB water
  • Optional 2-3 TB raw honey for the rhubarb/strawberry mixture if you don't like a real tart bite
  • ½ cup whole cream
  • 2 tsp pure maple syrup
  • ½ tsp vanilla extract

Instruction

  • Put the rhubarb, strawberries, and water in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes.
  • Pour the cooked strawberry rhubarb mixture into a blender and puree – taste test and if it is too tart you can add a couple TB of raw honey. Transfer the puree to the freezer to chill for a quick half hour.
  • Once the strawberry rhubarb mixture is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
  • Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze. I like to use a spoon to scoop the popsicle mixture into the molds since it is on the thicker side from the whipped cream.
  • This recipe makes about 10 popsicles for my 10-pop mold.