Summer’s here, and the time is right… for ice pops! Rhubarb ice pops to be more precise. The rhubarb plant out back is gigantic right now, the weather has been sunny and hot, and my little one loves ice pops. The perfect combination.
These are simple to make and so sweet and tangy. It seems almost every store now carries ice pop molds, but if you don’t have any, no problem. Dixie or small plastic cups and wooden popsicle sticks work just as well. All you need to do is pour the mixture in, cover with plastic wrap and then insert the wooden stick in.The plastic wrap will hold the stick upright. For a more grown up version, add a shot of mango liqueur or tequila…
CREAMY RHUBARB ICE POPS
2 Cups (8 oz or about 5 stalks) rhubarb, cut into small pieces
1/2 C (4 oz) granulated sugar
3/4 C (6 oz)water
1 Vanilla pod
1 inch piece fresh ginger
1/4 tsp ground ginger
1/4 C (2 oz) heavy cream
Place everything except the ground in a saucepan and bring to a boil. Let simmer for 15-20, or until the rhubarb is nice and soft. Remove the knob of fresh ginger; discard. Take out the vanilla bean, slice open and scrape out the seeds; place the seeds back into the pot. Rinse off the pod and throw into your sugar bowl (this will fragrance your sugar for the next time you bake). Stir in the ground ginger.
Place the rhubarb mixture into your food processor or blender and whirl until smooth. Add the cream and blend thoroughly.
Carefully pour into your ice pop molds and freeze until set. Enjoy!