So excited to be sharing this recipe because making 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
So a few weeks ago I polled my followers on Instagram and asked what 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 cookie cake pops went live two weeks ago, I knew it had to be a quick turnaround to deliver you with the rhubarb pops to you.
When I first tested these pops I decided to make them with roasted rhubarb. While the pops tasted good, I was slightly annoyed at how long the roasting process 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. I’ve been unsuccessfully testing some raspberry recipes, so at the last minute I threw in some ripe raspberries to the mix and stirred it today to see how that would taste. Guys…it was literally so good!! Like, even if you never want to make these 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 it’s 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 . I was super excited about this because between 8 pops there is only 1/4 cup of sugar to sweeten the pops. 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!
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! Lets be honest, the only reason I know this doesn’t work is because I have been there and done that. but I promise these are worth the wait!
It’s been a rainy June here in Seattle, so I’m really hoping that these pops bring over the sun for a warm July and August. Regardless 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!
- Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your rhubarb from them for this recipe!