Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Strawberry Rhubarb Popsicles with Marscapone and Honey

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!


serve immediately!

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