Strawberry-Rhubarb Ice Pops

Strawberry-Rhubarb Ice Pops are sweet, tangy frozen treats made with fresh strawberries, rhubarb, and a touch of honey or sugar. These ice pops are refreshing, fruity, and perfect for cooling down on hot days. This recipe makes 6 pops and takes just 15 minutes to prep (plus freezing time).

Try More Summer Desserts Recipes:

• Lemon Ice
• Banana Pudding Pops
• Grilled Summer Fruit Skewers

💖 Why You’ll Love These Strawberry-Rhubarb Ice Pops

• Bright, fruity flavor with a perfect sweet-tart balance: These ice pops offer a delicious mix of sweet ripe strawberries and tangy rhubarb, creating a refreshing and exciting flavor in every bite.
• Naturally gluten-free, dairy-free, and vegan (if using maple syrup or agave): These Strawberry-Rhubarb Ice Pops are a great option for anyone with food allergies or dietary preferences. They contain no gluten, dairy, or animal products if you choose a plant-based sweetener.
• Low in calories and full of vitamin C and fiber: Rhubarb and strawberries are also rich in fiber and antioxidants, particularly vitamin C, which helps support the immune system and skin health.
• Great for kids and adults alike: These pops are fun, colorful, and naturally sweet—making them a hit with children. But their fresh, real fruit flavor and soft tart edge also make them appealing to grown-ups.
• Easy to make ahead and store in the freezer: They store well in the freezer for up to two weeks, and they’re perfect to grab when the weather is hot, you need a quick dessert, or you want to offer a snack without any prep.

🍓 Ingredients

• 2 cups strawberries (hulled and chopped)
• 1 cup rhubarb (chopped)
• 1/3 cup honey or sugar (adjust to taste)
• 1/2 cup water
• 1 tablespoon lemon juice
• Optional: 1 teaspoon vanilla extract

🍧 How To Make Strawberry-Rhubarb Ice Pops

1. Cook the fruit mixture: In a saucepan, combine strawberries, rhubarb, water, and honey (or sugar). Cook over medium heat for 10–12 minutes, stirring often, until fruit is soft.
2. Blend until smooth: Let the mixture cool slightly, then blend until smooth. Add lemon juice and vanilla (if using), and stir.
3. Fill the molds: Pour the blended mixture into popsicle molds. Insert sticks.
4. Freeze: Freeze for at least 4–6 hours, or until completely solid.
5. Unmold and serve: Run the molds under warm water for a few seconds to release the pops.

✅ Tips For Best Results

• Use ripe strawberries for maximum sweetness.
• Taste the mixture before freezing and adjust sweetness as needed.
• Add a pinch of salt to enhance flavor balance.
• Let the cooked mixture cool fully before blending.
• For texture, blend only part of the fruit and stir in the rest.

🍹 What To Serve With Strawberry-Rhubarb Ice Pops?

Strawberry-Rhubarb Ice Pops are perfect after meals, at picnics, or as an afternoon refresher. Pair them with fresh fruit, yogurt or iced tea for a light summer treat. Serve at parties, BBQs or anytime you want a fruity cool-down.

🧊 How To Store Strawberry-Rhubarb Ice Pops?

• In the molds: Keep them in the molds covered with plastic wrap for up to 1 week.
• Unmolded: Wrap each pop in parchment or plastic wrap and store in a freezer-safe bag for up to 2 weeks.

❓FAQs

Try More Summer Desserts Recipes:

• Watermelon Cake
• Fruit Salad in a Pineapple Boat
• Honey Poppy Seed Fruit Salad

🥄 Strawberry-Rhubarb Ice Pops Nutrition Facts (Per Pop, approx.)

• Calories: 60
• Carbs: 14g
• Sugars: 11g
• Fiber: 2g
• Fat: 0g
• Vitamin C: 35% DV
• Naturally hydrating and low-fat