I have sort of become obsessed with rhubarb lately. We went through this phase where either Zack or I was making strawberry rhubarb crumble every week, which is fine because who doesn’t love the tangy flavors of rhubarb mixed together with the sweetness of strawberries and topped with a sugary crumble crust?! The problem is that we were not only making it every week, we were eating it every week. And by we, I mean I. Believe it or not when your eating something that is mainly fruit, you’d think it was healthy for you, ha! Not so much. I gained just a couple of pounds over the course of the month, and I sadly blame it on my strawberry rhubarb obsession. Ah well. Then I remembered this recipe and alls well that ends well, right?!
About a month ago my best friend posted this recipe on my wall on Facebook from Raising Generation Nourished , and I thought it was a much better option then my sugary crusted crumble I was downing my the platefuls every week, so I gave it a shot. Pretty good I must say.
The flavors of strawberry and rhubarb are very prominent in this, the rhubarb a bit more then the strawberry, but I enjoyed it because like I said I am sort of obsessed with rhubarb lately. You can always taste as you go, and dial up the sugar, but I really liked the slightly sweet slightly tangy flavor profile going.
Scroll down for a printable version.
What do you need?
2 1/2 cups rhubarb, chopped
2 cups strawberries, fresh or frozen, unchopped
3 tablespoons water
4 tablespoons honey or agave nectar (you can use regular sugar here as well)
1/2 teaspoon vanilla
1/2 cup heavy whipping cream
What do you do?
In a small saucepan place your rhubarb, strawberries, and water over medium high heat.
Using a potato mashed or one of your stand mixer paddles, the one with the flat bottom, mash the mixture breaking down the strawberries and rhubarb, helping to bring out the juices of the strawberries.
Add your choice of sweetener. Do a small taste test, careful mixture will be getting hot, and add more if needed.
Once your fruit is broken down quite a bit, place into a blender (I just use my Ninja) and puree.
Place the pureed mixture into the freezer for 20 minutes or fridge for 45 minutes to an hour.
Once your mixture is cold, whip your cream with the vanilla until soft peaks form.
Fold your strawberry rhubarb mix into your cream.
Pour your mix into your popsicle molds and freeze overnight for best results.