India’s Strawberry Rhubarb Creamsicle

Dessert

Jun 27

The blend of sweet from strawberries, tang from rhubarb and creaminess from coconut is so deeply satisfying and hits the spot in this perfect summer popsicle treat. My daughter India took to developing this recipe and I am so happy with the results. Strawberries are in peak season and have always been a great culinary partner to rhubarb. Strawberries are super high in vitamin C and rhubarb are a great source of vitamin K, both high in fiber. The coconut cream adds just the perfect amount of fat. Thank you India for your fresh eye in the kitchen.

Makes about 12-13 popsicles depending on molds/ Preparation time 30 minutes/ Freeze time 6 hours to overnight

Gather

1 lb/ 453.5 grams strawberries, washed, hulled and cut into quarters

3 rhubarb ribs, remove stringy bits and cut into thin half circles

1/4 cup/84 grams agave syrup, preferably light

1 vanilla bean, split open and scraped out

1/2 cup/ 118.3 ml water

1/2 can/ 2.7 fl oz./ 75 ml coconut cream

1/2 can/ 6.75 fl oz./ 200 ml coconut milk

2 tablespoons agave, preferably light

Make

In a small pot place the strawberries, rhubarb slices, agave syrup, vanilla bean and water in a medium pot over a medium flame and cook for 15 minutes, stirring frequently. You are making a compote. Turn off heat and allow to cool.

While the compote is cooking, place the coconut cream, coconut milk and agave in a high speed blender and blend till well blended. Transfer to a measuring cup with a pour spout.

Clean the blender and transfer the compote to the blender and blend well, about 1 minute.

Alternately pour the strawberry rhubarb mixture direct from the blender and the coconut mixture into the popsicle molds and then freeze.