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!

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Yield: 8 popsicles

Strawberry Rhubarb Creamsicles

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Summer just got a whole lot more fun with these Strawberry Rhubarb Creamsicles! Super easy to make, you don’t even need popsicle molds.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 25 minutes

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

1. In a small pot combine fruit, 1/3 cup sugar and water and cook over medium heat.
2. When the mixture starts to boil, reduce to simmer and cook until fruit mixture has thickened, about 15 minutes.
3. Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.
4. In a separate bowl, whisk together yogurt with 1/3 cup sugar.
5. Alternate pouring the strawberry mixture and the yogurt mixture in layers into 4 oz popsicle containers.
6. Using a wooden skewer or a knife, swirl the strawberry and yogurt mixtures together. Do not over mix.
7. Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.
8. 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!

Recommended Products

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• 
  Popsicle Molds
• 
  Stainless Steel Popsicle Mold
• 
  3 oz Dixie Bath Cups

Nutrition Information:

Yield:

8

Serving Size:

1 popsicle
Amount Per Serving: Calories: 125 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 42mg Carbohydrates: 26g Fiber: 2g Sugar: 24g Protein: 4g