Strawberry Rhubarb Ice Pops Recipes

STRAWBERRY-RHUBARB ICE POPS

Steps:

• Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.) , Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.

A LIGHT & LOW-CALORIE STRAWBERRY RHUBARB ICE RECIPE

Steps:

• In a large saucepan, combine rhubarb, sugar, and orange juice. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, or until rhubarb is tender. Cool slightly. Place 3 cups of strawberries in a blender or food processor. Cover and blend or process until smooth. Add rhubarb mixture, and blend or process until combined. Transfer mixture to an 8-cup freezer container or 2-quart glass dish. Cover and freeze at least 4 hours or until firm. Scrape with a spoon into serving dishes or use a scoop. Garnish with slices of fresh strawberries and, if desired, basil leaves.

SKINNY CREAMY STRAWBERRY POPS

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

STRAWBERRY RHUBARB ICE POPS

Steps:

• In pan, bring rhubarb, sugar and water to boil. Reduce heat and simmer uncovered for 10-15 minutes, or till mix is blended and thick. COOL.
• Set aside 3/4 C (save the remaining rhubarb for another use). In bowl, combine yoghurt, applesauce, strawberries and reserved rhubarb mix and food coloring.
• Fill molds or cups with about 1/4 C fruit mix; top with holders or insert a popsicle stick into each cup. Freeze.
• 8 pops: per pop: 69 calories/0 fat/3mg chole/1g fiber/2g prot/16g carbo
• (I believe this is Taste of Home).

STRAWBERRY-RHUBARB ICE CREAM

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

RHUBARB AND STRAWBERRY ICE CREAM

Steps:

• Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
• Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
• Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
• In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.