If you're looking for more ways to use up your summer rhubarb, make some refreshing Raspberry Rhubarb Popsicles! Our homemade popsicles are the perfect blend of sweet and tart flavors from fresh summer produce. They are also dairy free, grain free, and made with just a handful of ingredients.Makes 6 large popsicles, will make more if using smaller popsicle molds (our popsicle molds hold about 1/4 cup of liquid)Grain free, dairy free, vegan; Free of: eggs, peanuts, tree nuts, sesame, corn
Course Desserts, Frozen Desserts
Cuisine American
Keyword fruit popsicles, homemade popsicles, rhubarb popsicles
Place the raspberries, chopped rhubarb, sugar, lemon juice, and water in a 2 quart saucepan. Heat over medium heat until everything begins to simmer, stirring occasionally.
Simmer over medium-low heat for 20 minutes, stirring occasionally. The fruit will break up and everything will start to look like a chunky fruit sauce.
After 20 minutes, turn off the heat and allow the fruit mixture to cool a bit.
Pour the fruit mixture through a wire mesh strainer over a bowl.
Press the fruit mixture through the strainer until most of it has been strained (you'll be left with the remaining seeds and some fruit pulp). You'll have about 2 cups of fruit juice/puree.
Stir the fruit juice/puree and allow to cool completely.
Stir again then pour into popsicle molds, leaving about 1/4 inch space at the top for expansion during freezing.
Freeze until firm (at least 4 hours). I have larger popsicle molds and this makes 6 popsicles. If you have smaller popsicle molds, you'll get more popsicles.
Store in the freezer for up to 1 month in an airtight container or freezer bag.