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Rhubarb Popsicles /// Guest Post from Will Frolic For Food

Course Dessert
Cuisine Vegetarian


Rhubarb Curd

  • 10 ounces (about 2 cups) Rhubarb, trimmed and cut into 1 inch chunks
  • 5 ounces (about 1/2 cup) fresh or frozen strawberries, halved
  • 3 tbsp organic cane sugar
  • 1/4 cup water
  • 4 farm fresh egg yolks (save the whites for omelets or meringue!)
  • 1/2 cup organic cane sugar
  • 2 tbsp ghee , coconut oil, or butter


  • 1 can full-fat coconut milk
  • 2 tbsp honey
  • 1/2 cup frozen or fresh strawberries , halved and sliced thinly


  1. For the rhubarb: Add rhubarb, strawberries, 3 tbsp sugar, and water to medium saucepan. Place over medium-high heat and cook covered 10-15 minutes, until totally soft and melty. Let cool 5 minutes, then add to food processor and blend until you have a smooth consistency.
  2. Place puree, egg yolks, and sugar over a bain marie or double boiler (you can use a glass bowl over a pot of boiling water as well). Heat on medium high, stirring constantly for about 10 minutes. Your curd is done when the mixture thickly coats the back of a spoon. Stir in ghee and incorporate completely while hot.
  3. Transfer to a heat proof jar, let cool for another 10 to 15 minutes at room temperature before placing in the refrigerator to completely cool overnight (you can cool it for as little as 3 hours and it should be fine for your popsicles).
  4. For the popsicles: Combine coconut milk & honey together in a small bowl. Fill popsicle molds half way with coconut milk. Add strawberries (to your liking). Top with coconut milk until you've filled your mold s3/4 full. Top off the molds with rhubarb curd (I ended up using about 2 tbsp each). Insert popsicle stick and freeze 4-6 hours or overnight.
  5. To serve, run popsicle mold under warm water for 30-60 seconds. Firmly pull on the popsicle sticks to remove. Place over ice (if serving a crowd) or simply eat immediately.