Strawberry Rhubarb Popsicles (Paleo, Vegan, Dairy Free)

Paleo, dairy free, vegan popsicles? Yes Please!

These delicious roasted Strawberry Rhubarb Popsicles with coconut cream are easy to make and so perfect for those hot, sticky, summer days.  You feel me? With rhubarb just at the tail end of its season, what better way to use it up than by making popsicles?!

Are you ready to beat the heat?

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This recipe is fairly straight forward.  The extra step of roasting the strawberries and rhubarb with ground cardamom adds a richness that is totally worth it. While roasting, be sure to use tinfoil with the edges folded up so that it doesn’t lose any of the juices.  You will want to scrape all of the extra goodness into the blender! This recipe is perfect for this 10 popsicle mold, however, feel free to adjust the recipe to fit your own popsicle mold.

Looking for more refreshing popsicle and ice cream recipes? Try these:

Roasted Banana and Almond Butter Popsicles(vegan, paleo)

Peach, Hibiscus, and Basil Popsicles (paleo)

Cherry Cashew Miso Ice Cream (No Churn, Vegan)

Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!

Strawberry Rhubarb Popsicles (Paleo, Vegan, Dairy Free)

A creamy and sweet popsicle with roasted strawberry and rhubarb compote.

• Author: Sweet Lizzy
• Prep Time: 35 min
• Cook Time: 6 hours
• Total Time: 6 hours 35 minutes
• Yield: 10 popsicles 1x
• Category: dessert
• Method: freezing
• Cuisine: paleo, dairy free

Scale 1x2x3x

Ingredients

2 cups chopped strawberries

1 cup chopped rhubarb

3 tbsp maple syrup

1/4 tsp ground cardamom

pinch of salt

1 400mL can full fat coconut milk

1 tbsp light raw honey (or maple syrup for vegan version)

pinch sea salt

Instructions

1. preheat the oven to 350 F
2. In a medium bowl mix the chopped strawberries, rhubarb, maple syrup, ground cardamom and sea salt.
3. Spread tinfoil out on a baking sheet and fold up all of the edges so that nothing will leak. Pour the strawberry/rhubarb mixture on it.
4. Bake for 20 minutes.
5. Meanwhile, add the coconut milk, honey and a pinch of salt to a blender and blend until smooth.
6. Pour evenly into a 10 popsicle mold. (They will be about 2/3 full)
7. Rinse the blender out so you can use it again.
8. Once the fruit has cooked and is soft and fragrant add it to the blender making sure to get all of the juices.
9. Blend until smooth.
10. Using a spoon scoop in the fruit mixture on top of the coconut milk in the popsicle mold.
11. Use a knife to spread and push down the fruit mixture in each popsicle.
12. Add your popsicle sticks and place in the freezer for 6 hours or until frozen solid.

Keywords: popsicle, paleo, diary free, gluten free, strawberry, rhubarb