Yield: about 8 popsicles


  • 3 cups hulled and quartered strawberries
  • 3 cups coarsely chopped rhubarb
  • ¼ cup sugar (I used vanilla sugar)
  • ½ cup water
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  • step 1: HideShow Images

    Heat the oven to 350˚ F. Combine the rhubarb, strawberries and sugar in a mixing bowl and toss well to combine. Transfer to a baking dish. Bake for 20-30 minutes, mixing gently at 10 minute intervals, until softened. Let the mixture cool to room temperature, then transfer to a blender or food processor. Add in the water and pulse until mostly smooth with just a few chunks.

  • step 2: HideShow Images

    Pour the mixture into a popsicle mold and place popsicle sticks.  Freeze until solid.