Strawberry Rhubarb Popsicles Recipe

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Fruit Popsicles
Strawberry Rhubarb Popsicles

One of the quintessential summertime treats would have to be popsicles!  They’re cool and refreshing and there are so many flavor combinations.

The one thing I find about homemade popsicles is that it is difficult to get them to freeze rock hard like the commercial varieties.  One method I use is to add unflavored gelatin to the mix. While it won’t freeze as hard as store-bought ones which probably have all kinds of stabilizers added to them, adding gelatin does extend the life of the popsicles a wee bit before they melt. It also helps to hold the ingredients together.

Homemade Popsicles
Strawberry and Rhubarb Summertime Treats

One of my favorite flavor combos is strawberry and rhubarb. I use rhubarb juice (made from cooking the rhubarb and extracting its juice) in a lot of recipes, including this one.

To make this an adult treat, try serving the popsicle in a wine glass and adding a sparkling or rosé wine such as pinot noir rosé.

Rosé Wine with Popsicles
Strawberry Rhubarb Popsicles

Combining two great summer flavors, these are the perfect treat to cool off with this season.

Strawberry Rhubarb Popsicles
Homemade Popsicles

[Printable recipe follows at end of post]

Strawberry Rhubarb Popsicles

Ingredients:
½ cup granulated sugar
½ cup water

4½ cups rhubarb, chopped into ½” pieces (apx. 1 lb. 2 oz)
2 tbsp granulated sugar
1 cup water

4½ oz strawberries
2 tbsp granulated sugar
½ tbsp strawberry balsamic vinegar
Dash salt
½ tbsp lemon juice
1 tbsp Epicure Summer Berry Dip Mix (optional)

1 tbsp unflavored gelatin dissolved in 3 tbsp of the rhubarb juice
¼ cup boiling water

1/3-cup popsicle molds (enough for 9-10 popsicles)

Method:

In small saucepan, combine the first amount of sugar and water to make a simple syrup.  Bring to a boil then reduce heat to medium low and boil gently for 3 minutes.  Remove from heat and cool completely.

After simple syrup has cooled, cook the rhubarb and second amount of sugar in 1 cup water for about 7-10 minutes or until rhubarb is soft and mushy.  Strain through a fine mesh sieve. Discard the pulp. This should yield approximately 1½ cups rhubarb juice.

Purée the strawberries and stir in 2 tbsp sugar.

Dissolve the gelatin in 3 tbsp of the rhubarb juice.  Add ¼ cup boiling water.  Stir 1-2 minutes until the gelatin is completely dissolved.

In large measuring cup, combine the simple syrup, rhubarb juice, puréed strawberries, strawberry balsamic vinegar, salt, lemon juice, Summer Berry Dip Mix (optional), and gelatin.  Stir well.  Distribute mixture evenly between 9-10 popsicle molds.  Insert popsicle sticks and covers that came with the popsicle molds and place in freezer to freeze completely.  If using wooden popsicle sticks, freeze the mixture for approximately 1 hours until thick and slushy, then insert the wooden sticks and return popsicles to freezer to freeze completely.

Yield:  Apx. 9-10 popsicles

Popsicles in Wine
Strawberry Rhubarb Popsicles in Wine

Strawberry Rhubarb Popsicles

Yield: 9-10 popsicles

Serving Size: 1/3 cup

Blend of strawberries and rhubarb combine to make flavorful and refreshing popsicles, the perfect summertime treat for hot summer days.

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • 4½ cups rhubarb, chopped into ½” pieces (apx. 1 lb. 2 oz)
  • 2 tbsp granulated sugar
  • 1 cup water
  • 4½ oz strawberries
  • 2 tbsp granulated sugar
  • ½ tbsp strawberry balsamic vinegar
  • Dash salt
  • ½ tbsp lemon juice
  • 1 tbsp Epicure Summer Berry Dip Mix (optional)
  • 1 tbsp unflavored gelatin dissolved in 3 tbsp of the rhubarb juice
  • ¼ cup boiling water

Instructions

  1. In small saucepan, combine the first amount of sugar and water to make a simple syrup. Bring to a boil then reduce heat to medium low and boil gently for 3 minutes. Remove from heat and cool completely.
  2. After simple syrup has cooled, cook the rhubarb and second amount of sugar in 1 cup water for about 7-10 minutes or until rhubarb is soft and mushy. Strain through a fine mesh sieve. Discard the pulp. This should yield approximately 1½ cups rhubarb juice.
  3. Purée the strawberries and stir in 2 tbsp sugar.
  4. Dissolve the gelatin in 3 tbsp of the rhubarb juice. Add ¼ cup boiling water. Stir 1-2 minutes until the gelatin is completely dissolved.
  5. In large measuring cup, combine the simple syrup, rhubarb juice, puréed strawberries, strawberry balsamic vinegar, salt, lemon juice, Summer Berry Dip Mix (optional), and gelatin. Stir well. Distribute mixture evenly between 9-10 popsicle molds. Insert popsicle sticks and covers that came with the popsicle molds and place in freezer to freeze completely. If using wooden popsicle sticks, freeze the mixture for approximately 1 hours until thick and slushy, then insert the wooden sticks and return popsicles to freezer to freeze completely.
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Fruit Popsicles
Strawberry Rhubarb Popsicles
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