Rhubarb just got a whole lot “cooler.” These little gems are packed with bold flavor. “Barbsicles” are all about mixing tart, sweet, and citrus into one delicious and refreshing treat. Want to take them to the next level? Before pouring into your ice pop mold, swirl with vanilla coconut non-dairy yogurt.
Ingredients
- 2 cups rhubarb
- 1 cup water
- 1 cup raspberries
- ¾ cup orange juice
- ¼ cup agave syrup or maple syrup
- 1-2 Tbsp orange zest (depending on your citrus love)
- ½ inch fresh peeled ginger
Preparation
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Place chopped rhubarb, raspberries and water in a small pot on the stove over medium heat. Bring to a simmer, turn down heat to low and continue summering for about 15 minutes (until rhubarb is tender).
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Pour mixture into a blender with the syrup, peeled ginger and orange juice. Blend until pureed. Add in orange zest. Place in the fridge to cool.
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Once mixture is cooled, pour into ice pop molds, freeze, and leave for at least 5 hours.
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Boom! You’ve got Rhubarb Ice Pops.
