Strawberry Rhubarb Popsicles with Marscapone and Honey
Popsicle week is upon us, huge thanks and hugs to Billy, and it couldn’t have come any sooner! It’s in the 90s today and NYC is sweltering. I decided to go with seasonal produce as the local farmers markets are teaming with strawberries and rhubarb has made its appearance! I’ve also been entertaining quite a bit lately as my daughter just celebrated her 18th birthday and graduated from high school. This has left my fridge jam packed with leftovers and unused items- enter the marscapone.
Popsicles don’t need to be complicated to be delicious, and these are no exception. Plus, you get the added bonus of leftover rhubarb jam t enjoy!
if you don’t own a popsicle mold, many options are available online and at your local kitchen supply, hardware and grocery stores. I prefer metal molds. Don’t forget to invest in a box of popsicle sticks. You will very quickly need more than the quantity provided with the molds. If you don’t care to purchase a popsicle mold, use small paper cups with popsicle sticks held in place with a piece of aluminum foil or wax paper. Also, remember not to fill molds/cups to the very top as freezing will expand the mixture. Allow about 1/2”.
Strawberry Rhubarb Marscapone Popsicles with Honey
Notes- these Popsicles are packed with flavor but are also quite sweet. Please adjust sugar to suit your taste. And, you may substitute full fat Greek yogurt for the marscapone with equally delicious results.
Makes 6 Popsicles
1 1/2 pints organic strawberries, stems and leaves removed
250 grams (8.8 oz) marcsapone
1 Tbs sugar
1/2 tsp vanilla paste or extract
1 cup finely chopped rhubarb, packed
1/3 cup honey
squeeze of lemon
1- In a small sauce pan, combine chopped rhubarb and honey and simmer until rhubarb breaks down and you have a nice jammy consistency. Stir in a squirt of lemon. Set aside and allow to cool.
2- Chop and macerate the remaining 1/2 pint of strawberries. Set aside.
3- In a high speed blender, combine 1 pint of the strawberries, marscapone, and sugar and blend until puréed and creamy.
4- Set up your popsicle molds and clear a flat surface in your freezer.
5- Add a small spoonful of macerated berries and top with a tablespoon or so of the strawberry marscapone purée. Using a popsicle stick, mix each around to ensure there are no air pockets in the tip of the mold. mix about 1/3 cup of the cooked and cooled rhubarb with the remaining purée and fill popsicle molds allowing for expansion when frozen.
Freeze and enjoy!
uses the freshest produce you can find!