We're getting some serious summer here in Seattle. That means it's time to break out the ole' popsicle molds and cool off. I used to love the store-bought popsicles and Otter Pops growing up. The sickly sweet orange and red flavors and even the nonsensical grown-up-gagging flavors like Rockin' Mountain Berry Splash. Come to think of it, I may have had a toothpaste with that name when I was a kid. The commercial probably had a cartoon swirl of Colgate with a toothpaste pompadour and Ray Bans, riding a toothbrush down bright blue rapids off the side of a cliff while playing a sweet lick on an electric guitar. The kids all watch in awe and then enthusiastically brush their teeth because it's just such a cool thing to do. Man the late 80s were out of control.
Where was I? Oh, right. Popsicles. These popsicles are the best of both worlds: fun, sweet and delicious while being made of actual food you can see and pronounce.
1 1/2 cups hulled and chopped strawberries
2 1/2 cups chopped rhubarb (about 2 stalks)
1/3 cup evaporated cane sugar
2 tbsp maple syrup, agave or Bee Free Honee
1 tbsp water
1 tsp lime zest
Add all the ingredients to a medium-sized pot and stir until combined. Cook over medium heat for about 20 minutes, stirring occasionally. You won't need a blender for this. While it's cooking, the mixture will break down very nicely. From this:
You won't need one, but if you would rather use a blender to smooth everything out, be my guest.
After 20 minutes, remove the mixture from the heat and let it stand for about 20 more minutes or until it's close to room temperature.
Set out your popsicle molds and pour the mixture into them, filling them to the top. Freeze them for at least 5 hours, or preferably overnight.