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Ingredients
Scale
- 6 rhubarb stalks (chopped) (about 2 ¼ cups)
- 1 cup fresh or frozen strawberries
- ½ cup pure maple syrup
- ½ cup full-fat coconut milk
- 10 serving popsicle molds
- 10 popsicle sticks
Instructions
- Cook rhubarb and strawberries with maple syrup over medium heat until tender.
- Blend mixture until smooth and creamy.
- Chill the puree in the refrigerator.
- Pour coconut milk into popsicle molds and freeze until solid.
- Layer strawberry-rhubarb mixture on top and freeze.
- Repeat layering with coconut milk and strawberry-rhubarb mixture, freezing after each layer.
- Once set, remove from molds and serve.
Notes
Make sure the rhubarb is tender for a smooth texture.
Adjust sweetness by adding more maple syrup if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 8
- Sodium: 10
- Fat: 4.5
- Saturated Fat: 3.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 0