This strawberry rhubarb popsicles recipe was originally posted in June 2015 and updated May 2019
Have you noticed my 2 obsessions lately? One is, well, OBVS RHUBARB! The other, is homemade popsicles. Proof here, here, and here. My popsicle maker is easily the most used kitchen gadget in the house. Well, other than the daily grinds like the kettle and the skillet. I just can’t get enough! I think I may enjoy creating popsicle recipes more than I enjoy eating said popsicles! Um……… bit fat maybe there. Anywhooooooo, these dreamy strawberry rhubarb coconut popsicles are a HIT!
I was actually hoping that these popsicles would be like creamsicles. Totally smooth and creamy. But don’t be fooled…… they are NOT! They are cold and icy. Full of all of that naturally sweet strawberry, tangy rhubarb, and tropical coconut flavor. In an icy crunchy popsicle. A June dream if you ask me. I am still trying to nail down the hang of creamsicles without just mixing things with vanilla ice cream. If you have any tips, I’d love to hear them!
So……. another obsession lately: LEMON FIZZY WATER! You know what happened to me today? My sodastream crapped out. As in, the CO2 cartridge crapped out. I’ve been using this sucker SO freakin much, that I guess it’s time to replace it. These are like $40.00, and I’m going through them in about 3 weeks now. EGADS! Maybe I should lay off the carbonated water. But man, I am finally feeling like I am over my Cherry Coke obsession by replacing it with lemon fizzy water. There has even been a root beer sitting in the back of my fridge that I haven’t sweated looking at AT ALL! I’ve come a long way. I NEED that lemon fizzy water!
Ya feel me?
- 1½ cups rhubarb, chopped into 1″ pieces
- 3½ cups thinly sliced strawberries, divided
- 1 cup water
- 2 Tablespoons honey
- ½ cup coconut milk fat*
- ¼ cup heavy whipping cream
- Bring rhubarb, 2 cups of the strawberries, and water to a boil in a small saucepan. Add honey, reduce heat, and simmer for 10-15 minutes, until rhubarb is dissolved. Let cool slightly, about 10 minutes.
- Blend in a blender until smooth. Add coconut milk fat and cream, and blend again until evenly blended.
- Gently fill popsicle molds with remaining sliced strawberries, very loosely filling them with the strawberries. Pour popsicle mixture over strawberries into molds.
- Freeze for ½ hour. Add sticks, then freeze for at least another 4 hours.
- To remove, run popsicle mold under very hot water for about 30 seconds. Carefully pull popsicles out of molds. Store in an airtight container, like a plastic bag, in the freezer for up to 2 weeks for the best quality.
*Be sure to use full fat coconut milk that does not contain guar gum or other emulsifiers. When you open the can, use only the coconut milk fat off of the top. Reserve the remaining coconut water/milk for another use. Placing your can in the fridge overnight will help the water separate from the fat.
Let’s see how long that root beer lasts.
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