June 21, 2015

Rhubarb Popsicles


It's time for popsicles! YAY. 

It's summer. Now, I know you can eat popsicles all year round but it seems really appropriate to eat many different flavored popsicles while the sun is high in the sky. Expect to see more popsicle flavors soon! 


There are endless flavor combinations. 

Popsicles are so easy to make! I know when it's hot and humid you don't want to spend lots of time in the kitchen. These take no time at all and reward you by keeping you cool. Something I think you and you're friends will be pleased about when just sitting down makes you sweat!!


Rhubarb. I adore rhubarb. It reminds me of my childhood. In particular, Sunday dinners with my family and having rhubarb crumble for dessert. 

The other day, my neighbor brought over rhubarb from her garden. How sweet! I toyed with the idea of making a rhubarb crumble, a throwback to my childhood, a pie or any other rhubarb/pastry combo.

THEN! I remembered my popsicle mould and how it was about time I pulled it out, dusted it off and started making all of the popsicles for the summer months. 

These popsicles are like eating a frozen rhubarb crumble...minus the crumble. 


You could easily make these boozy. Add a generous splash of vodka or gin to the mixture before you pour it into the popsicle mould. Next time, I'm gonna do that! 

It's summer after all. You GOTTA do it right. I love the summer. Nothing is off the table. 

Enjoy,

Holly, x


Place the diced rhubarb and 100g of sugar into a small pot and place over a medium heat. 

Cook for 15-20 minutes or until all the rhubarb has softened.


Remove from the head and allow to cool.

In the meantime, place the 200ml of water and 75g of sugar in a small pot. Place over a low flame and heat to make a simple syrup.

Heat until the sugar has dissolves, increase the heat and oil for 30 seconds. 
Remove from the heat and cool.


Once the rhubarb has cooled, place in a food processor and blend until smooth.

Squeeze in the juice of the lemon and pour in the simple syrup.


Divide the mix between 10 popsicle moulds.


Place the lid on the popsicle mould and 'pop' in the popsicle sticks.

Freeze for at least 8 hours or overnight, is best. 


Recipe, makes 10

500g Diced Rhubarb
100g Caster Sugar
200ml Water+75g Caster Sugar
1 Lemon, juiced

Place the diced rhubarb and 100g of sugar into a small pot and place over a medium heat. 
Cook for 15-20 minutes or until all the rhubarb has softened.
Remove from the head and allow to cool.
In the meantime, place the 200ml of water and 75g of sugar in a small pot.
Place over a low flame and heat to make a simple syrup.
Heat until the sugar has dissolves, increase the heat and oil for 30 seconds. 
Remove from the heat and cool.
Once the rhubarb has cooled, place in a food processor and blend until smooth.
Squeeze in the juice of the lemon and pour in the simple syrup.
Blend once more.
Divide the mix between 10 popsicle moulds and place in the freezer.
Place the lid on the popsicle mould and 'pop' in the popsicle sticks.
Freeze for at least 8 hours or overnight, is best. 

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