Tart Rhubarb Ice Pops

Serves 6

30 Minute Prep Time

By Kelly Irwin on June 2, 2016 , categorized in Dessert

Rhubarb Ice Pops

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.


  • 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


  1. 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).

  2. 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.

  3. Once mixture is cooled, pour into ice pop molds, freeze, and leave for at least 5 hours.

  4. Boom! You’ve got Rhubarb Ice Pops.

Kelly Irwin

Kelly Irwin

Kelly Irwin works at Vega as a Customer Experience Representative. She is a health coach, nutritionist and certified raw food chef. She is a world traveler who only has 1 continent left to check off her travel bucket list. When she’s not traveling or answering your questions at Vega, you can find Kelly running trails and hiking in beautiful BC.