• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Rhubarb Swirl Ice Pops

May 3, 2013 by Leave a Comment

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!

[recipe]

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.

[/recipe]

More from my site

  • Raspberry Vanilla Yogurt PopsiclesRaspberry Vanilla Yogurt Popsicles
  • 3-Ingredient Passion Fruit Popsicles3-Ingredient Passion Fruit Popsicles
  • Vanilla Mint Lemonade PopsVanilla Mint Lemonade Pops
  • Chocolate-Dipped Coconut + Rum PopsiclesChocolate-Dipped Coconut + Rum Popsicles
  • Blueberry Froyo Ice PopsBlueberry Froyo Ice Pops
  • Double Berry Swirl Amaretti Ice CreamDouble Berry Swirl Amaretti Ice Cream

Filed Under: ice pops Tagged With: coconut milk, dairy free, frozen, ice pop, popsicle, rhubarb, summer, swirl, treat, vanilla

Previous Post: « BeerBerry Pancakes
Next Post: Cinnalmond Bites and a Giveaway!! »

Reader Interactions

Comments

  1. Erika

    May 3, 2013 at 5:22 am

    These are all kinds of wonderful…

    Reply
    • cindy

      May 3, 2013 at 5:32 am

      thanks, Erika!

      Reply
  2. Megan

    May 3, 2013 at 5:24 am

    YUM! These look like they’d just taste like spring!

    Reply
    • cindy

      May 3, 2013 at 5:32 am

      oh, they taste the spring-iest!

      Reply
  3. Kasey

    May 3, 2013 at 9:26 am

    I *just* purchased an ice pop tray and I can’t wait to play around! You have so many beautiful popsicle recipes 🙂

    Reply
    • cindy

      May 3, 2013 at 11:38 am

      YES! I purchased mine around this time last year and it was definitely worth the dollars…I can’t wait to see what you come up with, Kasey!

      Reply
  4. Billy

    May 3, 2013 at 9:57 am

    This popsicle is a total babe, Cindy. Where did you obtain your molds?

    Reply
    • cindy

      May 3, 2013 at 11:39 am

      it totes is…I ordered these ones from amazon (I would HIGHLY reccomend) http://www.amazon.com/Progressive-International-PLP-1-Freezer-Maker/dp/B0000CF7H6

      Reply
  5. Deb

    May 3, 2013 at 12:17 pm

    Adore the recipe! Ice pops with a Rhubarb Swirl is an exceptional way to begin the season of spring treats!

    Reply
  6. NicoleD

    May 3, 2013 at 12:40 pm

    These are SUPER GORGEOUS, Cindy! I can’t get over them!

    Reply
  7. Laura Dembowski

    May 4, 2013 at 4:24 pm

    I’m so happy spring has sprung too! Bout time! I also love rhubarb and would love one of these pops! So pretty too 🙂

    Reply
  8. Sarah

    May 5, 2013 at 5:02 pm

    I heart rhubarb, and it is so perfect cold. The tangy, complex bright flavour that it brings is where it’s at.

    Reply
  9. Meagan @ Scarletta Bakes

    May 5, 2013 at 8:08 pm

    Wow. I’m always sort of like wh- wh- whaaaat do I do with this here rhubarb, and I will so be going with these pops for their beauty alone. Lovely recipe!

    Reply
  10. Jess

    May 6, 2013 at 11:20 pm

    I’m with you – the color of these is fantastic – white with that bright pink! Glad to hear that spring has arrived!

    Reply
  11. Tracy | Peanut Butter and Onion

    May 7, 2013 at 6:16 am

    These look soo pretty , I don’t know if I can eat them

    Reply
  12. Amanda @ Once Upon a Recipe

    May 7, 2013 at 11:59 am

    Beautiful and tasty – what a perfect summer treat! Now I just have to get my hands on some rhubarb!

    Reply
  13. Sequoia

    May 8, 2013 at 7:20 pm

    gorgeous! you’ve inspired me! we can use some ice pops to cool down on these hot oakland days. i love making ice pops, but would never think to use rhubarb! nice work. thank you cindy!

    Reply
    • cindy

      May 9, 2013 at 4:10 am

      Thanks, Sequoia! ps, I used to live in Oakland when I was a tiny child, my brother was born there!

      Reply
  14. Anna

    May 24, 2014 at 4:14 pm

    These look great! Do you think regular milk would work? I’m allergic to coconut *sigh*

    Reply
    • cindy

      May 24, 2014 at 8:23 pm

      Anna, I would try plain yogurt (greek or regular should work great!). I think milk may be too icy.

      Reply
  15. Lexie

    June 23, 2014 at 8:38 am

    I tried to make these yesterday and for the most part they turned out amazing, look and taste wise. However, the rhubarb turned out kind of stringy inside the popsicle and wasn’t a very nice texture. I would recommend putting the rhubarb mixture through a sifter to get the stringy parts out. thank you for the recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme