In Montana there was a really great farmer’s market that we used to go to every weekend. The first time we went, there was this little booth that sold a bunch of tasty looking baked good. My husband went right over to the booth and instead of picking out something like their chocolate chip cookies or their doughnuts, he went straight for the rhubarb bars.
This really surprised me for a few reasons, 1. he can be pretty picky and I, never in a million years, would have guessed that he liked rhubarb, and 2. I didn’t even know if I liked rhubarb and it is rare that he has tried a fruit or vegetable that I have never even tried! He bought one of the bars and we sat down on the grass and ate it. And let me tell you, it was SO good! The crumble was soft and buttery, just the way I like it, and the filling was tart and sweet, but not coyingly sweet. It was perfect, and to make sure that there was no fighting over who got the last bite, we bought another one to enjoy on the grass and one to take home with us.
Needless to say, we went back to that baked goods stand every weekend until rhubarb season was over. Up until recently I had never cooked with rhubarb before. Something about it kind of freaked me out, considering I am probably one of the biggest hypochondriacs you will ever meet, it was probably the fact that the leaves are poisonous. I’m not sure what happens if you ingest them, but in my book, poison=bad. But, when you go to the store you will notice that rhubarb is always sold just as stalks, sans the leaves, so really you have nothing to worry about. But if you are like me, you will google if rhubarb is poisonous about ten times before you get up the courage to buy it.
Simmer the fruit and sugar mixture for about 20 minutes until the fruit breaks down.
Let cool, add the lime zest, and pour into the popsicle molds.
Eric and I just celebrated our two year wedding anniversary and I wanted to make something special for it. While popsicles might not be the first thing that pops (no pun intended) into your head when you think of a special occasion dessert, they seemed pretty appropriate to me because after the rhubarb bar incident, I always think of Eric when I see rhubarb, and it is getting really hot here (high of 95 this weekend!) so they seemed like the perfect anniversary treat!
- 2 1/2 cups diced rhubarb, about 3 stalks
- 2 1/2 cups diced strawberries
- 1/3 cup sugar
- 2 tablespoons honey or agave syrup if making vegan*
- 1 – 2 teaspoons lime zest**
- 1 tablespoon water
- Place a medium sized sauce pan on the stove over medium heat.
- Add the diced rhubarb, strawberries, sugar, honey, and water. Stir until ingredients are combined and sugar has dissolved.
- Cook the mixture for a total of about 20 minutes, stirring occasionally, or until fruit is completely broken down (it is OK if there is still a chunk or two left). Remove from the heat and let cool for about 10 – 15 minutes.
- Once the mixture is cooled, add the lime zest and stir until it is incorporated.
- Pour mixture into popsicle molds and place a popsicle stick about an inch deep in the mold. Or use your own popsicle sticks if you have some that came with the mold.
- Place popsicle mold into the freezer and freeze for 6 – 8 hours, or overnight.
- When ready to eat, it may be necessary to run popsicle molds under hot water for a few seconds to loosen the popsicles.
- This recipe makes about 6 popsicles, depending on the size of your molds.
I don’t like things too sweet, so you are more than welcome to add extra sugar if you would like.
*If making vegan, you can substitute the honey for agave syrup or just add a little more sugar.
**Use between 1 and 2 teaspoons of lime zest, depending on how lime-y you want them to taste.
Our wedding cake topper