Spring has finally sprung in Michigan and it means business! Since the days are warm and sunshine-y, it’s definitely time for all kinds of frozen goodness. In a few weeks, I’m sure I’ll be avoiding the oven completely. Tis’ the season for sandals, porch cocktail-ing, and frozen delights!
These ice pops combine my perennial favorite, tart rhubarb, with creamy coconut milk and sweet vanilla. I love rhubarb because it’s so weird and so pink and so tart-fruity…there’s a lot to love. These pops are dairy-free by default, the coconut milk is such a wonderful creamy flavor and honestly sometimes I need a break from dairy-overload (I just love cheese and dairy-goods, mmmkay?). The creamy coconut milk juxtaposed with the tart rhubarb is a pretty amazing match–plus, those colors just get me! I can’t resist anything that’s both pretty and tasty — these pops are just that.
So, while the temperatures rise and rhubarb can still be found at the market, make these, eat, repeat, and dream of summer!
Rhubarb Swirl Ice Pops
Makes 10 ice pops.
For the hot-pinkiest of purees, try to buy rhubarb that is pink all the way through the stalk (look at the cut-end, cross-section, is it pink? is it green?). If it’s not super pink, that’s okay, it will be just as delish, just maybe not so vibrant.
2 cups diced rhubarb
1/2 cup sugar
1, 14 ounce, can coconut milk
1/3 cup sugar
1/2 vanilla bean OR 1 teaspoon vanilla extract or paste
In a medium saucepan over medium heat, cook the diced rhubarb with the 1/2 cup sugar until the rhubarb releases it’s juices and begins to break apart, about 10 minutes. Remove from heat and allow to cool to room temperature.
In a small bowl rub the seeds from the vanilla bean with the sugar, if using. In a mixing bowl, whisk together the coconut milk and sugar to combine (add vanilla extract/paste at this step if using instead).
Layer spoonfuls of rhubarb into the popsicle molds, followed by the coconut milk mixture, repeat until all the molds are filled. Insert a skewer and swirl the mixture in each mold if needed. Cover and insert sticks (the rhubarb mixture is thick enough to hold the sticks and keep them from being too buoyant and freeze for at least 4 hours. Un-mold frozen pops and serve immediately or store in a zip-top bag in the freezer.