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Strawberry Rhubarb Popsicles (Paleo, Vegan, Dairy Free)

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

Scale

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

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