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.
Enjoy!
Food Follower 
I like how colourful your table cloth is! =) I came across this double-berry pop recipe the other day and it looks super mignon: http://www.anediblemosaic.com/?p=9683. Bon appétit!
Thanks! It’s from Peru. Those pops look really awesome!
you are so good with healthy sweet snacks! yum, eager to try this one!
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!