Author Notes
These springtime ice pops are refreshingly sweet and so easy to make! —Isadora
Test Kitchen Notes
I enjoyed this recipe: It was good, refreshing, a nice flavor combination and easy to make. The flavor was pretty balanced except the lime came on quite strong, but maybe that is a flavor preference. Visually appetizing and the texture was nice; it was more like a push-pop rather than a popsicle (not so hard/icy). —Annie "Smalls"
Ingredients
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2 1/2 cups
diced rhubarb (from about 2 stalks)
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1 1/2 cups
diced strawberries
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1/3 cup
granulated sugar
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2 tablespoons
maple syrup or honey
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1 tablespoon
water
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1 teaspoon
lime zest, more to taste
Directions
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Place a medium-sized sauce pan on the stove over medium heat. Add the rhubarb, strawberries, sugar, maple syrup, water, and lime zest. Stir until ingredients are combined and sugar has dissolved. Cook the mixture for about 20 minutes, stirring occasionally, or until fruit is completely broken down (it is okay if there is still a chunk or two left). Remove from the heat and let cool for about 10 to 15 minutes.
Once the mixture is cooled, add the lime zest and stir until it is incorporated.
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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 the popsicle mold into the freezer and freeze for 6 to 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 ice pops.
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