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Strawberry Rhubard & Lime Popsicles


  • Yield: 6 1x
  • Category: Dessert, Gluten Free, Vegan Option

Ingredients

  • 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*
  • 12 teaspoons lime zest**
  • 1 tablespoon water

Instructions

  1. Place a medium sized sauce pan on the stove over medium heat.
  2. Add the diced rhubarb, strawberries, sugar, honey, and water. Stir until ingredients are combined and sugar has dissolved.
  3. 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.
  4. Once the mixture is cooled, add the lime zest and stir until it is incorporated.
  5. 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.
  6. Place popsicle mold into the freezer and freeze for 6 – 8 hours, or overnight.
  7. When ready to eat, it may be necessary to run popsicle molds under hot water for a few seconds to loosen the popsicles.
  8. This recipe makes about 6 popsicles, depending on the size of your molds.

Notes

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.