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July 16, 2012 / Food Follower

Raspberry-Rhubarb Ice Pops

These fruit pops are very refreshing and are perfect for a hot summer day like today. To make these pops, you have to make a raspberry-rhubarb compote and then blend it to make the consistency smooth.

I generally don’t follow a recipe when I make rhubarb compote, so I unfortunately did not calculate the exact ratio of raspberries, rhubarb, sugar, and water. Here are my estimates. I used roughly two stalks of rhubarb cut into small pieces, 1 container of raspberries, 1/2 cup sugar (I like my compote tart), and 1/2 cup water. I transferred all my ingredients to a bowl and cooked them on low heat for 10-15 minutes until the rhubarb was tender.

I let my mixture cool for 30 minutes, and then I blended it until smooth. (I had to add a little more water, so that the mixture wasn’t as thick).

Check out my earlier post where I made strawberry-blueberry pops to see my method for freezing the pops.



Leave a Comment
  1. Louis / Jul 17 2012 6:30 am

    I like how colourful your table cloth is! =) I came across this double-berry pop recipe the other day and it looks super mignon: Bon appétit!

    • Food Follower / Jul 17 2012 7:15 am

      Thanks! It’s from Peru. Those pops look really awesome!

  2. cooking with audrey / Jul 17 2012 12:49 pm

    you are so good with healthy sweet snacks! yum, eager to try this one!

    • Food Follower / Jul 17 2012 4:15 pm

      Haha thanks I am trying because I love sweets so much and realize I cannot eat too many of them. These ice pops are really good!

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