Farm51 Fare: Rhubarb Coconut Lime Popsicles


It’s warming up around these parts. Sometimes all you need is a nice creamy popsicle to cool you off. This is our first year successfully growing rhubarb. I forget the specific cultivar, but whatever. It’s green. It’s edible. And now we’ve got rhubarb popsicles.

And honestly, I am not really sure what rhubarb is supposed to taste like on its own. I’ve always encountered it with warm strawberries or something acidic to bring out a mellow earthy flavor. This popsicle is more heavily flavored with the coconut. But not that I’m complaining.

Walmart has popsicle molds for a buck fifty. And yeah, you can use whatever molds you want. I bought the molds for the aesthetic of it all. Use ice cube trays, shot glasses, tiny jars, whatever.

Green rhubarb and coconut lime popsicles
Super simple. 5 ingredients. You’re welcome.

What you need:
1 large stalk of rhubarb, chopped
Juice of 1/2 a lime
2 tablespoons of water
2-3 tablespoons of honey or sugar. Plus more to taste.
1 can of coconut milk (not coconut cream, there’s too much added sugar. already made the mistake so just don’t)

For the popsicles:
Combine chopped rhubarb, lime juice, water and honey or sugar in a small saucepan. Cook on medium heat until rhubarb loses its brightness and texture and sugar is dissolved. About 10 minutes. Combine coconut milk and blend until smooth. Taste the mixture to adjust to your taste. If you want a little more sweet, add sugar, if you want a little more tart, add more lime juice.

Pour the mixture into your mold of choice. Cover with saran wrap and insert stick of choice. Freeze overnight or up to 4 hours. Serve immediately.


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