Summer just got a whole lot more fun with these strawberry rhubarb creamsicles! Super easy to make, you don’t even need popsicle molds.
It doesn’t matter if it’s summer or not, my kids always enjoy popsicles and ice cream. And it’s not just a kid thing. But since summer is here, the weather is getting warmer. And that means it’s time to chill out. You know, chillax?
Who wants to stay indoors and sit behind a computer screen all day? It’s time for sun, fun, pool parties and sandcastles at the beach. It’s time for kids to play all day and explore. It’s time to ride your bikes and meet your friends at the park.
Summer means picnics, camp outs and staying up late every single night ’til school starts. Who doesn’t love the summer time?
How to make strawberry rhubarb popsicles
Is it just me or does it seem like everyone is on the homemade popsicle bandwagon? Why not? The great thing about homemade popsicles is that you can control how much sugar you want to put in them.
And if the fruit is sweet, you can reduce the amount of sugar needed even more. Rhubarb is tangy and sour and compliments sweet strawberries beautifully. No wonder strawberry and rhubarb make the perfect combination!
The first step to making these creamsicles is to heat the fruit and sugar up in a pot. Bring it all to a boil until it thickens, about 15 minutes. Then cool the fruit mixture.
How to make creamsicle popsicles
For the creamy creamsicle layer of these popsicles, I chose to use lightly sweetened yogurt. You can also use honey instead of sugar to sweeten the yogurt or the fruit.
Once the fruit is cooled, I layered it into the popsicle containers, alternating with scoops of sweetened yogurt. I used a long bamboo skewer to swirl it all together.
How do you use popsicle molds
I am a big fan of low tech cooking. These strawberry rhubarb creamsicles didn’t require fancy popsicle molds. In fact, I love making homemade popsicles in cheapo Dixie cups. Just peel the paper off once the creamsicle (or popsicle) is frozen and your ready to eat it.
But you can also use popsicle molds to make these creamsicles. The tricky part is removing them from the mold. There are several ways to unmold the strawberry rhubarb popsicles. I think the best method is to quickly dip the popsicle mold in a pan/bowl willed with warm water. Do not use hot water or else it will melt your popsicle!
So dip the popsicle mold in warm water for 10-15 seconds or until the outer surface of the popsicle softens and your popsicle is loosened. Presto! Your popsicle is now ready for consumption!
How long will creamsicles keep in the freezer?
Homemade popsicles can last for months in the freezer. Make sure that the popsicles are completely covered while it sits in the freezer. The popsicle molds automatically do this, so before if you are using paper cups to cover them with foil.
These are a big hit with my kids. Well, more like HUGE hit with the kids. I couldn’t keep these in the freezer for long, so they didn’t sit in the freezer for months! I had to hide these last two buried in the freezer so I could take my final pictures at my own leisure.
Middle-Child knew I was hiding them and has been pestering me everyday about these last two popsicles. Who needs a boss hounding me about deadlines when you have a 10-year old boy with a serious popsicle fetish.
So, now I have photographed them. Mission accomplished. And now he can eat them.
A happy summer for all!
Strawberry Rhubarb Creamsicles
Summer just got a whole lot more fun with these Strawberry Rhubarb Creamsicles! Super easy to make, you don’t even need popsicle molds.
Ingredients
- 1 lb hulled strawberries
- 2 cup rhubarb, about 2 stalks
- 2/3 cup granulated sugar
- 1/4 cup water
- 2 cup plain yogurt
Instructions
- In a small pot combine fruit, 1/3 cup sugar and water and cook over medium heat.
- When the mixture starts to boil, reduce to simmer and cook until fruit mixture has thickened, about 15 minutes.
- Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.
- In a separate bowl, whisk together yogurt with 1/3 cup sugar.
- Alternate pouring the strawberry mixture and the yogurt mixture in layers into 4 oz popsicle containers.
- Using a wooden skewer or a knife, swirl the strawberry and yogurt mixtures together. Do not over mix.
- Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.
- Popsicles will keep in the freezer for up to 4 months.
Notes
Serving Suggestions: You can also just freeze just the fruit mixture, without the yogurt. Both are pictured above.
Cooking Tips: You can also use 4-oz paper cups as your popsicle mold. Just tear the cup off the popsicle when you are ready to eat!
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Nutrition Information:
Yield:
8Serving Size:
1 popsicleAmount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 42mgCarbohydrates: 26gFiber: 2gSugar: 24gProtein: 4g
This recipe is a definite 5 stars! These were FANTASTIC!! Super easy to make and VERY tasty! A total hit at my friend’s party. I ended up making 12 servings and used 125 ml mason jars to serve (instead of having the waste with the Dixie cups and wooden sticks). The glass jars actually kept the dessert cooler while eating too and there wasn’t any dripping/spilling if things thawed too fast. Next time I would take them out of the freezer about 20-30 mins prior to serving, as they were a bit more solid than I would have liked, but… Read more »
I’m so glad you liked the creamsicles! They are pretty incredible. Thank you so much for sharing your sweet words and great tips. Stay cool!
Laura
I have yet to ever try rhubarb…these are making me want to try it!! I can’t wait for summer.
Heard of Creamsicles but yet to try it. Sounds like delicious and a must for this hot weather.
Then you’ve got to make these creamsicles – they are ridiculously good!
Laura
My husband will go nuts for these – he is a rhubarb freak. Wish I could find more of it now in our San Diego markets.
I have mixed feelings about summer….I’m ready for the “lazier” days, but I’m also in full on panic mode {as usual} thinking, “What the *^%* am I going to do with my kids all summer???” 1st thing…make these yummy popsicles!!!
Wow. These look so delicious. Lovely pics too!
Thses look lovely! I really need popsicle molds.. every time i buy them the kids scatter them about the yard ( forget to bring them inside) GRR!!! Beautiful photo!
rhubabrb is one thing i haven't really used in my cooking much but looking at the pretty color of those creamsicles, i really think i should. great pictures too!
These look BEAUTIFUL!!!!!!! First time hearing "creamsicles" and I'm in love already. I bookmarked and hope to try it soon!
::Drooling!::
Those sound (and look!) heavenly!!
fabulous creamsicles and colourful combination of flavours
These are making me hungry! Perfect for this hot weather we've been having all around the country.
I could sooooo chilax with these! They look beautiful and refreshing! I love the comment about your kids pestering you for them. My guys, though older, now know to ask…'have these cookies had their photo shoot yet?'. Nice! : )
Love at first sight! I'm so jealous of everyone's lovely rhubarb. The measly batch I've found at the supermarket here was totally 'bleh' worthy. Awesome dish, so so yummy!
Impressive frosty item here, love the flavors. Awesome vibrant pictures-well done!
Yum! I love this idea and these would be so much better than orange creamsicles! Strawberry rhubarb is such a heavenly combo!
These look so good! I would have never thought to put rhubarb in a creamsicle. Great job!
These look absolutely perfect for summer! I'm glad you took the pictures so middle child could have them!
Mmm, strawberry creamsicles, love it! I just got some popsicle molds and have to break them in. THese would be so good for these hot days!
I would pester you too! These look so good. Lovely photos too!