Strawberry Rhubarb Pops
Hello & Happy Tuesday!
There are some flavor combinations that I’ll always be completely enamored with..
One, is strawberry and rhubarb!
Regardless of the season, I’m always swooning over these flavors. If you’re not familiar with rhubarb, its one of my upmost favorite fruits to work with. It has the texture of celery, green and red coloring, and when cooked down with sugar, has a sweet flavor profile.
What I love most about these pops is that they pack tons of flavor, have minimal added sugar, and are even hydrating with the addition of coconut water.
If like me you crave the perf pop from time to time or are looking for a festive fruit forward V-day concept.. This recipe for vegan Strawberry Rhubarb Pops is for you!
Why this recipe rocks:
Low added sugar
Great aesthetic appeal
Good for every season
Eat Drink Shrink
4 hr, 20 Prep Time
4 hr, 20 Total Time
- 3 stalks of rhubarb
- 1/2 cup sugar
- 2 cups strawberries
- 1 can coconut water
- Rinse and trim the rhubarb, and then cut it into 1 inch pieces. Put the fruit and the sugar, along with 2 tablespoons of water, into a saucepan. Heat, stirring constantly, until the mixture comes to a boil. Turn down the heat, add the chopped strawberries and cook until the everything is completely soft, about 10 minutes. Stir occasionally, and add a little more water if mixture becomes too thick.
- Puree the mixture in a food processor until smooth or leave chopped bits for aesthetic appeal. Add the mixture to the pop molds and freeze for 15 minutes. To make the white layer, puree the coconut milk with vanilla extract to a blender or food process and puree. Remove the pops from the freezer and add the second white layer. Place back in the freezer for 15mins, remove, and then add the third layer.
- Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering. Freeze until firm, about 4 - 5 hours or overnight. To un-mold the pops, fill your sink with hot water. Immerse the mold up to but not over the top edge, and hold for about 15-20 seconds. If the pops don't slide out easily, immerse for a few seconds longer.