Healthy Rhubarb Popsicles For a Thirst Quenching Dessert

Healthy Rhubarb Popsicles For a Thirst-Quenching Dessert

Creamy rhubarb Popsicles are a healthy, frozen dessert that helps you beat the heat.  They are low in sugar, dairy-free, and full of fibre and good fats.  Make some in about 15 minutes, including the time it takes to cut up the rhubarb.  Enjoy!

Rhubarb, the first fruit of spring, makes delicious and nutritious Popsicles. This rhubarb popsicle recipe is high in flavour and doesn’t have a lot of sugar. The tartness of the rhubarb is complemented with coconut cream which cuts the acidity of the rhubarb and improves the ice pop texture. Try these simple rhubarb Popsicles for another way to use your spring rhubarb harvest. (Are you growing rhubarb yet?)

At this time of year in zone 3, the rhubarb is giving us a harvest twice a week, with long, tender stalks that are deep red and full of healthy antioxidants.  But at this time of year, I’m still trying to get the garden in.  We are still having frosts in May, but the rhubarb doesn’t mind.  Yet, if I wait till my garden is planted before I begin to harvest the rhubarb, I’ll miss the harvest season.  It’s really that short.  By the end of June, the rhubarb is ready to send its energy into its root system.  The leaves are looking weak and the stalks are no longer standing at attention.  They’ve lost their juiciness.  They might even be lying flat on the ground by mid-June.

Many years I just put all our rhubarb in the freezer, “until I have time” to work with it.  Rhubarb is super easy to freeze.  You don’t even need to blanch it.  Just wash it, slice it and put it in bags or containers.  Freeze it.  When you are ready to add it to a recipe, you don’t even have to thaw it.  Use it frozen and proceed with your recipe.

This rhubarb Popsicle recipe uses fresh rhubarb stalks from the garden, in season.  But if you, like me, already have several bags of frozen rhubarb in your freezer, you can use 3 1/2 cups of frozen rhubarb instead of the raw rhubarb this recipe calls for.

I wanted to make this recipe as simple as possible to encourage you to eat the rhubarb you are saving in your freezer.  So I didn’t add strawberries, blueberries, lemons, or any of the other fruit that rhubarb is delightful with.

You can certainly substitute up to half of the rhubarb in this recipe for strawberries, blueberries, or any other fruit you have in abundance.

Healthy Dairy-Free Rhubarb Popsicles to Quench the Heat

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• Author: Joybilee Farm
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 x 3 ounce ice pops 1x
• Category: Frozen desserts
• Cuisine: American

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Description

Low sugar rhubarb Popsicles are easy to make using a 2 step process.  First cook the rhubarb and then blend with coconut cream and pour into Popsicle molds.  You’ll be enjoying these rhubarb ice pops in just a few hours.

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Ingredients

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• 3 1/2 cups of rhubarb, chopped – 4 to 6 stalks of rhubarb
• 1/3 cup of organic sugar
• 1/3 cup water
• 1 cup of coconut cream
• 1 tablespoon vanilla

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Instructions

• Wash rhubarb stalks.  Remove the leaf and root ends and discard.  Cut rhubarb into ¼ inch slices.  Measure and add to a 1 ½ quart sauce pan.  Add organic sugar and water to the saucepan.  Stir.
• Simmer rhubarb over medium heat until the saucepan reaches boiling.  Turn down the heat to medium and simmer until the rhubarb softens and breaks apart.  Remove the saucepan from the heat.  Allow it to cool to luke warm.
• Once the rhubarb is cool, add 2 cups of stewed rhubarb to a blender jar.  Add coconut cream and vanilla.  Blend for 20 seconds or until the contents of the jar are a uniform texture and color.
• Pour into popsicle molds.  Insert a stick and complete the mold.  Freeze for 6 to 8 hours or overnight.
• To remove the Popsicles from the mold, dip the individual molds in warm water for a few seconds.  Slip the popsicle from the mold.  Serve.

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Notes

You can substitute strawberries for half of the rhubarb in this recipe without changing the texture of the ice pops.

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You can use any Popsicle mold for this recipe.  These are the molds that I used to get the traditional ice cream bar shape.

Rhubarb Popsicles are just one of the many ways to use rhubarb for desserts. Try these other rhubarb recipes, too.

Rhubarb pickles are Lacto-fermented. The Lacto-fermentation process takes some of the astringency out of the pickles. These look stunning on a pickle tray.

Rhubarb square with rhubarb sauce from my friend, Laura, is a tasty rhubarb dessert to share with friends or to take to a potluck.

Oxalic acid warning:

Oxalic acid is a plant secondary metabolite that can cause illness in some people, when eaten in large amounts. The body doesn’t have a path to easily clear oxalic acid and it can be stored in organs, joints, and muscle tissue. While one serving of oxalic acid heavy food shouldn’t be harmful, excess amounts can cause kidney stones, arthritis, skin rashes, and other discomfort. Rhubarb, spinach, beet greens, sorrel, are some of the foods that are high in oxalic acid. Please do your own research.

More Healthy Ice Pop Recipes

Try these other fresh fruit ice pop recipes for inspiration and a more healthy Popsicle

Blueberry Ice Pops

Raspberry Ice Pops

Banana Chocolate Fudgsicles

More Healthy Ice Pop Recipes

Check out my new class

Learn more about making healthy and nutritious ice pops, sherbet, botanical drinks, herbal tea, fruity lemonades, liqueurs, and bistro drinks healthier at home using wholesome ingredients, less sugar, and more fun.  My new class Inspiring Botanical Drinks will help you turn your garden produce and easy-to-find ingredients into beautiful beverages and frozen desserts easily.

Break the pop and sweet tea habit with these healthier options.  You’ll save money, reduce food waste, and enjoy delicious and nutritious hot and cold drinks year-round when you use herbs, garden fruit and berries, and even weeds to make healthy tea, drinks, and beverage syrups.