strawberry rhubarb popsicles + pie crisp crumbles
I've been thinking about popsicles for weeks, because this week is popsicle week, and it's also the beginning of summer. We are nearing the end of rhubarb season but strawberries are in their peak and can be found at most of the farm stands nearby. I can't help myself from buying rhubarb and strawberries any time I find them, which means I've made several crisps, pies, and picnic bars with the stock pile I have built up this season. I know I had one more strawberry rhubarb recipe in me, and with popsicles on my mind ..... here we are.
I was trying to come up with a unique twist to these popsicles, and it just wasn't coming to me, so I thought ...... when you combine strawberries and rhubarb there is not much more that is needed. It is such a magical combination, it really shouldn't be altered much. Then, one night this week, I had a dream about these popsicles (seriously) ...... but they were PIE-sicles. Popsicles in the shape of a piece of pie with crust crumbles about the edges. I woke up SO excited to create these, and SO excited for a super fun way to enjoy popsicles, and best of all, for a way to make them that does not require a mold. Sooooo, thank you food dream ..... these PIE-sicles are totally going to be a thing for me all summer long.
strawberry + rhubarb popsicles with pie crisp crumbles
This recipe does not require a popsicle mold (yay!) but it does require about 8 popsicle sticks, and a 9" round cake pan. You can still make these once strawberries and rhubarb are out of season, by using any fruit you like! Just sub 4-5 cups of any fruit or fruit combination.
for the popsicles:
4 stalks of rhubarb, green tops removed and discarded, and diced
1 quart of strawberries, hulled, and halved
3 tablespoons of date sugar (or regular cane sugar)
the juice of 1/2 a lemon
a pinch of sea salt
1 quart of your favorite vanilla ice cream (I love dairy-free coconut bliss ice cream!)
for the crisp crumbles:
1/2 cup of almond flour
1/4 cup of brown rice flour
3 tablespoon of date sugar (or regular cane sugar)
a pinch of sea salt
4 tablespoons of coconut oil
Cook the rhubarb + strawberries and mix it with the ice cream:
- Remove the ice cream from the freezer, and leave it on the counter to warm up while you prepare the strawberries and rhubarb. Line a 9" round cake pan with plastic wrap and set aside.
- Place the rhubarb, strawberries, sugar, lemon juice and salt into a medium heavy-bottomed pot and heat over medium-low heat, stirring continuously until some of the liquids release from the fruit, to prevent the sugar from sticking to the bottom and burning. Keep checking and stirring often, until the rhubarb is very soft, about 10-15 minutes. Continue to roughly mash and stir the strawberries and rhubarb until you have a somewhat smooth puree. Remove from the heat and allow it to cool slightly.
- Pour the ice cream into a the pot with the strawberry rhubarb puree, and stir until it is evenly incorporated. Pour that mixture into the plastic-lined cake pan, and smooth the top with a spatula. Place it in the freezer for at least an hour, until it's frozen.
While the mixture is chilling, make the pie crumbles:
- Pre-heat the oven to 325º. Line a small baking tray with parchment.
- Place all of the ingredients for the crisp into a food processor and pulse about 8-10 times until the mixture is crumbly. It will be pretty wet as well because of the coconut oil, don't worry about this, it's normal. Pour the mixture onto the baking tray, and smooth it into a thin layer. Cook for 15-20 minutes until golden brown (check it at 15 minutes, and if it is not golden brown keep cooking). Allow the mixture to cool to room temperature before handling, as it will harden as it cools.
Decorate the edges with the pie crumbles:
- Remove the cake pan with the mixture from the freezer. Take a bowl that is smaller than the cake pan and place it (upsidedown) in the center of the pan/popsicle mixture (see the photos above). Sprinkle the crumbles about the edge and press them into the mixture with your fingers. Remove the bowl, and place the popsicles back in the freezer for about 15 minutes to harden.
- Remove it again, and loosen the popsicle mixture from the pan by pulling up on the plastic wrap. Then when it's loose and releasing, place a cutting board or flat surface over the top and flip it over to release the mixture. Remove the plastic wrap, and recreate the edge decorating that same way as the first side using the bowl. When that side is done, place it back into the freezer for another 10-15 minutes to harden again.
- Remove and cut it into 8 "pie" slices. Stick the popsicle sticks into the wider edge of the piece. Place it back into the freezer one last time, for at least 15 more minutes, or until you're ready to enjoy. They will keep for a couple of week in an air-tight container in the fridge.