Tart rhubarb combined with sweet blackberries and a bit of maple syrup make these popsicles the perfect refreshing treat. Summer or winter, it doesn’t matter, I can eat an ice cold popsicle anytime. I actually crave them more in winter, for some reason. Is that a thing? Or, as you’ve probably all suspected by now, am I just a weirdo?
There are a lot of interesting popsicle flavors at the store, however, they all have one problem: they are way way too sweet. I want to be refreshed without falling into a sugar coma, thank you very much. One of the best things about making your own popsicles is you get to decide the sweetness level. The other awesomeness of making your own is deciding what flavor to make. When I was a kid, we would pour our favorite juice into popsicle molds. Simple and easy. My favorite were the orange juice popsicles even though I didn’t like actually drinking orange juice. It just tastes so much better frozen. Now that I’m an adult (I guess…lol), I seek out bolder flavor combinations.
Homemade popsicles are so much healthier than store bought options with all that added sugar and other weird who-knows-what additives. Popsicle making can be as easy as blending fresh fruit with a little sweetener. If you want, you can even skip the sweetener. I wouldn’t suggest it with these, though, as the rhubarb really does need a bit of sweetening to take that sour edge off. These take the slightest bit more effort than other popsicles because the rhubarb needs to be cooked down a little to release its juices. It’s still super simple though, of course.
My popsicle mold holds 10 popsicles and so that is how many this recipe makes. Feel free to turn any container into a popsicle mold if you have extra :-). I have had a debate with myself about whether individual molds are best or connected ones. I’ve used both. The connected ones are more stable in the refrigerator but can be a bigger pain to remove once frozen. The individual ones get knocked over easily which can be problematic and messy before they’re frozen. However, they are great for single serve. Then I discovered that I’m not the only one who struggles with this. Popsicle mold design is an art! Check out these popsicle mold options that take all the factors into consideration:
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What’s your favorite kind of popsicle?
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 6 hours |
| Servings |
popsicles
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- 3 cups rhubarb, chopped
- 1 cup blackberries
- 1/2 cup maple syrup
- 2 cups water
- 1/4 teaspoons salt
Ingredients
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- Wash the fruit. Cut the rhubarb up into chunks. It will break apart as it cooks so no need to be uniform.
- In a medium saucepan, combine all the ingredients. Bring to a simmer and let cook until the rhubarb falls apart.
- Remove from heat and using a potato masher or fork, smash the fruit together until it's well combined.
- Let fruit mix cool completely. I usually put it in the fridge, however, you can also let it sit at room temperature, it will just take longer to cool.
- Pour into popsicle molds and freeze.