So excited to be sharing this recipe because making vegan popsicles is my new summer obsession! Plus, I think I’ve discovered a hidden secret that raspberries may pair better with rhubarb than strawberries ever did. I can’t wait for you to try these perfectly sweet and slightly tart Vegan Rhubarb, Raspberry, & Cream Pops!
Give me those pink pops: Jump to Recipe
A few weeks ago I polled my followers on Instagram and asked what vegan popsicle recipe they wanted to see on the blog, and the results were super mixed. I’m talking 51% of people wanted cookie cake pops and 49% wanted rhubarb & cream. Literally, it doesn’t get closer than that! So, since the Vegan Cookie Cake Pops went live two weeks ago, I knew it had to be a quick turnaround to deliver the vegan rhubarb popsicles to you.
You Need This Rhubarb Raspberry Compote in Your Life
When I first tested these vegan popsicles I decided to make them with roasted rhubarb. While they tasted good, I was slightly annoyed at how long the roasting took. Also, when I bit into the pops I realized I wanted more of a compote/rhubarb jam vs. actual pieces of rhubarb throughout the pops. The second time around, I decided to cook the rhubarb over the stove. At the last minute, I threw in some ripe raspberries to the mix and stirred it to see how that would taste. Guys…it was literally so good!! Like, even if you never want to make these vegan popsicles, you need to make this rhubarb and raspberry compote and put it on top of everything!
If you’ve never tasted rhubarb before, it can be pretty tart on its own and it definitely tastes better with some added sugar. However, when cooked with a sweeter fruit like raspberries or strawberries, the tart flavors get balanced out by the natural sweetness of these fruits. Between the 8 popsicles, there is only 1/4 cup of sugar used to sweeten them. I even tested these pops with coconut sugar for a totally refined-sugar free popsicle and, while the color wasn’t quite as vibrant pink, it led to pops that tasted just as delicious!
Don’t Remove The Popsicles for At Least 6 Hours!
One thing to note about popsicles is that you really need to wait the full 6 hours or ideally 12 before removing from the mold and eating. Seriously, they DO NOT come out in 1 piece if you don’t wait long enough. I know, it’s hard! Let’s honest, the only reason I know this doesn’t work is that I have been there and done that. I promise that these vegan popsicles are worth the wait!
It’s been a rainy June here in Seattle, so I’m really hoping that these vegan popsicles bring over the sun for a warm July and August. Once you’re doing making these popsicles, use any extra rhubarb to make this absolutely delicious Vegan Cara Cara Jam, Rhubarb, & Pistachio Galette. Regardless of where you live, I can promise you these are bound to be your new favorite summer treat!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- There are some really expensive popsicle molds on the market, but I have been using the Norpro Frozen Ice Pop Maker and have really enjoyed it so far.
- You may have noticed that in all my recipes I list “vanilla bean paste/extract” vs. just vanilla extract. This is because I actually make all my recipes with Heilala Vanilla Bean Paste because it contains real vanilla seeds and the taste is seriously AMAZING! It’s a bit pricey, but worth the extra cost because of the flavor it bring to every dessert.
- Thai Kitchen Organic Coconut Milk is my absolute favorite for making these popsicles!