These Strawberry Rhubarb Popsicles are a refreshing way to enjoy summer’s bounty!
Strawberry season in Oregon is magic.
I’m convinced we have the best strawberries on Earth. The problem is that the growing season tends to be short. So if you happen to have missed the season’s best strawberries, I’ve got a recipe that allows you to use fresh, frozen, or canned fruit!
Strawberry Rhubarb Popsicles
My kids have always loved popsicles (check out my Vegan Chocolate Peanut Butter Popsicles!). Even though we do buy store bought popsicles, I always feel better when we make them from scratch. That way, I know exactly what’s in them (usually just fresh fruit, yogurt, and maybe some herbs) and what’s NOT in them (high fructose corn syrup, artificial coloring, and other junk).
With or Without Mint
Strawberry rhubarb is a classic summer flavor combo. I decided to add a little zing to the mix with a couple of fresh mint leaves from our garden.
Now, if you have kids, you may want to consider leaving out the mint. This recipe will stand deliciously with or without the mint. My kids prefer these strawberry rhubarb popsicles without mint. Meanwhile, I think the mint actually makes me feel like I’m drinking a fruity cocktail at a beach bar. So, you decide. Just know your audience when making these :)
Tips for Making the Best Popsicles
To help ease the popsicles out of the molds: run some warm water over the outside of each mold for just a few seconds. That will help loosen the popsicle. I find this trick works best, but you can also leave it out at room temperature for a few minutes first.
Fresh, Frozen, or Canned Fruit?
For this strawberry rhubarb popsicles recipe, you can use fresh, frozen, or canned fruit. Simply substitute equal parts of the strawberries and the rhubarb (1 cup each) in either frozen or fresh quantities for the 2 cups of canned fruit that the recipe calls for.
Being an Oregon girl, I love that Oregon Fruit Products cans fresh fruit from their farms. If you’re curious to learn more about the company and their process, check out my Field Trip to Oregon Fruit Products with my kids.
Their canned Rhubarb contains rhubarb slices in strawberry sauce – perfect for summer pies, cakes, ice cream, and popsicles!
Strawberry Rhubarb Popsicles Recipe
Strawberry Rhubarb Popsicles
- 1 can Rhubarb slices in strawberry juice 1 can equals 2 cups of fruit
- 1/4 cup water
- 1 tsp lime juice
- 2 average sized mint leaves
- 1 vanilla yogurt (8 ounce) To make it dairy-free, use your favorite non-dairy yogurt
- additional cut strawberries and mint sprigs
- Add the canned fruit, water, lime juice, and mint leaves to the blender and blend on medium-high until fully blended.
- Pour evenly into 6 popsicle molds, leaving about 1/2 inch at the top to allow room for the mixture to expand while freezing.
- Gently spoon and swirl about a tablespoon of vanilla yogurt into each popsicle. Feel free to add more until the yogurt is gone.
- Optional: place sliced strawberries and/or small mint leaves into the popsicles for added texture and flavor.
- Place popsicle stick tops into each mold, then freeze the popsicle mixtures for at least 6 hours or up to overnight.
- To remove frozen popsicles from mold: either allow to thaw slightly at room temperature until popsicles more easily slide out of the mold, or gently run molds under warm water for about 20 seconds each to make it easier to remove from the molds.
- Keep any remaining popsicles in the freezer for 3-4 weeks.
More Dessert Bliss
- Cherry Chocolate Chip Ice Cream (Vegan, Dairy-Free)
- How to Build a Summer Parfait Snack Bar
- Chocolate Peanut Butter Dairy Free Vegan Popsicles
This post is in partnership with Oregon Fruit Products. All photos, recipes, and opinions are, as always, my own.