This time of year, there are so many reasons for popsicles, but I think that main reason is that I don't want to willingly turn on the oven for any amount of time. It's just to f-ing hot.
Lately, it's been hot. And humid. And gross. Just way too hot to make anything in the oven. So when I grabbed the rhubarb out of the fridge, knowing that if I didn't use it soon it would go bad, I immediately thought to make pie. Then I was like," hell no, not going to happen. I need to freeze this shit". And freeze it I did..into the greatest, slightly sweet, slightly tart, bright pink popsicles of happiness. They are really the perfect little frozen treat. Not overly sweet and sticky, have a lot a fresh clean flavor, and takes the edge off of the super summer heat and humidity, even if only for a few minutes.
I love popsicles.
But sadly this is probably the last rhubarb for the season (Or maybe the second to last..I think I saw some for sale at the coop a few days ago)
So get it while you can and make these popsicles!
The stuff. Rhubarb, a lime and a little bit of honey (or any sweetener you like). Plus you are going to need some water, but I bet you have some of that on hand.
Chop the rhubarb into inch chunks and toss into a big pot with the water. Stick on the stove and bring to a boil then turn heat to low and let simmer.
Once the rhubarb is so soft that it falls apart, remove from heat and let cool for a few minutes.
With a fine mesh stainer, strain juice into a large jar or bowl.
Now you have the juice for the popsicles and the left over rhubarb stuff is the rhubarb butter.
Place the rhubarb butter into a jar, adding a little honey(or whatever) if you want and eat with anything and everything ( I've been adding it to the mr's yogurt and just eating it with a spoon)
And now add the juice of the lime to the rhubarb juice and add a little honey or whatever sweetness to taste.
And add the rhubarb juice to your popsicle molds and stick in the freezer with sticks tops or wait two hours and add wooden sticks.
When frozen, run the mold under a little hot water and pop those suckers out.
A two for one deal here. And timed perfectly. You have the rhubarb butter to eat while you wait for the popsicles to freeze. So smart
Happy Tuesday.. Keep it cool!
-C
Rhubarb Popsicles and Some Rhubarb Butter
makes 6 4oz popsicles and about a cup of jam
- 3 cups chopped rhubarb
- 2 1/2 cups water
- 1 lime
- Anywhere from 4 tablespoons honey (2 for popsicles and 2 for jam)
Chop the rhubarb into inch ish chunks and stick into a big pot with water. Turn on high heat and bring to a boil. Once boiling, turn heat to low and simmer until the rhubarb is so soft its falling apart. Remove from heat and let cool for a few minutes. Take a big jug or bowl with a fine mesh strainer,strain the liquid from the solids. You can use a wooden spoon to stir around to help get the juice flowing. Place remaining solids into a jar and add as little or as much or as little honey (any sweetener you like) and give it a stir. Thats your jam
Now for the popsicles. Add the juice of the lime and a tablespoon or two of honey (or whatever sweeteners you like) and mix around. Pour into popsicle molds and stick into freezer.Know your mold.. if you need to insert a stick, do so after about 2 hours.
When pops are frozen, remove from mold and eat your heart out.