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.
- 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
- 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.
You can substitute strawberries for half of the rhubarb in this recipe without changing the texture of the ice pops.
Keywords: Rhubarb, Ice Pops, Popsicles, Coconut Cream