It’s that time of year—fruit is overflowing, the sun is shining, and homemade popsicles are calling. If you’ve got fresh strawberries, rhubarb, or any seasonal fruit on hand, this is the perfect way to put it to good use. Simply cook the fruit down, blend it up, and freeze for a refreshing summer treat. These Strawberry Rhubarb Popsicles are naturally dairy-free, bursting with sweet-tart flavour, and every bit as delicious as they are easy to make.
Ingredients:
- 1 pound strawberries, hulled and diced
- 1 cup poached rhubarb
- 1 cup granulated sugar
- juice of ½ a lemon
- 1 teaspoon vanilla extract
Instructions:
- In a saucepan over medium-high heat add strawberries and sugar and stir to combine. Bring to a boil.
- Reduce to a simmer and cook stirring for 15 minutes.
- Remove from heat and allow strawberry mixture to cool completely to room temperature.
- In a blender, combine cooled poached rhubarb and the strawberry mixture. Blend until pureed smooth.
- Add lemon juice and vanilla and pulse one more time until combined.
- Use a funnel to pour mixture into popsicle sleeves just up until the "fill line" and zip shut.
- Freeze until completely firm, overnight.
