Rhubarb is such a trusty garden perennial that we really look forward to every May. The bright green and red stalks bring such joy to my girls because they are the first thing out of the garden – and they *love* them. So much that they eat them right out of the garden – makes my lips pucker just thinking about it!
Strawberries and rhubarb are a match made in heaven. We won’t be able to pick strawberries for another few weeks, but every year I keep a couple cups from our freezer stash from the previous year just to make these creamsicles during the first long weekend of the season – strawberries picked at the height of the season are so sweet and you can’t beat the strawberry flavor!
My strawberry to rhubarb ratio cuts some of the tart of the rhubarb but there is still a bite to them 😉 Which is perfect when you swirl in fluffy fresh whipped cream – every bite has the perfect amount of sweet and tart and all 3 of my girls now inhaled theirs this weekend!
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
My newest purchase this year has been this 10 popsicle mold! I am in heaven! With 3 kids now eating popsicles everytime I make them, it is so nice to make a load of them at once! We still have our star pop mold that is wonderful, and I do still make toddler pops with these smaller molds that are really nice for my littlest to hold!
Happy summer to you!
- 2½ cups rhubarb, coarsely chopped
- 2 cups strawberries (fresh or frozen, no need to chop)
- 3 TB water
- Optional 2-3 TB raw honey for the rhubarb/strawberry mixture if you don't like a real tart bite (I don't usually add this in but if your kids might be sensitive to tart go for it!)
- ½ cup whole cream (Raw preferable, and preferable not ultra pasteurized, or if you are dairy free use coconut cream, or coconut milk.)
- 2 tsp pure maple syrup
- ½ tsp vanilla extract
- Put the rhubarb, strawberries, and water in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes.
- Pour the cooked strawberry rhubarb mixture into a blender and puree – taste test and if it is too tart you can add a couple TB of raw honey. Transfer the puree to the freezer to chill for a quick half hour.
- Once the strawberry rhubarb mixture is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
- Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze. I like to use a spoon to scoop the popsicle mixture into the molds since it is on the thicker side from the whipped cream.
- This recipe makes about 10 popsicles for my 10-pop mold
More real food recipes you might like:
5 Nourishing Summertime Popsicles