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5 from 10 votes

Strawberry Rhubarb Creamsicles

We grow our own rhubarb so I've come up with creative uses for it. These creamsicles are perfect on a hot summer day.
Prep Time5 mins
Cook Time5 mins
Freeze4 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb creamsicles, strawberry rhubarb popsicle recipe, strawberry rhubarb popsicles
Servings: 10 popsicles
Author: Renee - www.raisinggenerationnourished.com


  • 2 1/2 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.