Strawberry Rhubarb Ice Pops

Yield: 10 pops
Dairy-free, Gluten-free, Paleo, Vegan Optional
Five vegan and dairy-free strawberry rhubarb popsicles lie on a bed of ice and ruby red rhubarb stalks.

We’ve been celebrating peak strawberry and rhubarb season and cooling off during this Toronto heat wave with these ice pops on repeat (and if you’ve read our love letter to rhubarb, you know that strawberries and rhubarb currently take up half our fridge!). A perfectly tart-sweet ruby red compote gets layered with creamy vanilla yogurt, but feel free to blend it all together for pink yogurt pops. Or skip the freezing step, toss in a banana and make a smoothie. Whatever you do, you’ll want to thank us. You’re welcome.

Ingredients

Strawberry-Rhubarb Compote

  • 220 g (about 2 cups) strawberries, chopped into ½” pieces
  • 220 g (about 2 cups) rhubarb, chopped into ½” pieces
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons raw or unpasteurized honey*
  • Optional: 1 teaspoon Kinsip hibiscus-rosehip bitters

Yogurt Layer

  • 1/2 cup full fat coconut milk
  • 1 ½ cups plain plant-based or whole milk yogurt of your choice
  • ½ a vanilla bean (or ½ teaspoon pure vanilla extract)
  • 2 tablespoons raw or unpasteurized honey*

*to make these pops vegan, substitute the honey with maple syrup or other liquid sweetener of your choice

Instructions

  1. Add all of the compote ingredients (except the honey) to a medium saucepan. Bring to a simmer over medium heat and cook until the fruit breaks down, 7-10 minutes. Remove from the heat, transfer to a bowl and place in the freezer to cool down.
  2. Meanwhile, add all yogurt layer ingredients together in a blender, scraping in the seeds from the vanilla bean and reserving the pod for another use (perhaps make your own vanilla extract!), and blend until combined. Transfer mixture to a measuring cup, small pitcher or other container with a spout (this will make it easier to pour into the popsicle molds).
  3. Without washing out the blender, pour compote into blender, add the 3 tablespoons of honey and puree until smooth. Transfer mixture to a measuring cup, small pitcher or other container with a spout.
  4. Pour a small amount of each mixture into the popsicle molds, alternating the two mixtures to form layers.
  5. Freeze for at least 4 hours or until frozen solid. Run outside of mold under a bit of hot water to loosen and remove popsicles.