This time of year, there are so many reasons for popsicles, but I think that main reason is that%u00a0I don’t want to willingly turn on the oven for any amount of time. It’s just to f-ing hot.
Lately, it’s been hot. And humid. And gross. Just way%u00a0too hot to make anything in the oven.%u00a0So when I grabbed the rhubarb out of the fridge, knowing that if I didn’t use it soon it would go bad, I immediately thought to make pie. Then I was like,” hell no, not going to happen. I need to freeze this shit”. And freeze it I did..into the greatest, slightly sweet, slightly tart, bright pink popsicles of happiness. They are really the perfect little frozen treat. Not overly sweet and sticky, have a lot a fresh clean flavor, and takes the edge off of the super summer heat and humidity, even if only for a few minutes.%u00a0
I love popsicles.%u00a0
But sadly this is probably the last rhubarb for the season (Or maybe the second to last..I think I saw some for sale at the coop a few days ago)
So get it while you can and make these%u00a0popsicles!%u00a0
The stuff. Rhubarb, a lime and a little bit of honey (or any sweetener you like). Plus you are going to need some water, but I bet you have some of that on hand.
Chop the rhubarb into inch chunks and toss into a big pot with the water. Stick on the stove and bring to a boil then turn heat to low and let simmer.%u00a0
Once the rhubarb is so soft that it falls apart, remove from heat and let cool for a few minutes.
With a fine mesh stainer, strain juice into a large jar or bowl.%u00a0
Now you have the juice for the popsicles and the left over rhubarb stuff%u00a0is the%u00a0rhubarb butter.
Place the%u00a0rhubarb butter into a jar, adding a little honey(or whatever)%u00a0if you want and eat with anything and everything%u00a0%u00a0(%u00a0I’ve been adding%u00a0%u00a0it to the mr’s%u00a0yogurt and just%u00a0eating it with a spoon)
And now add the juice of the%u00a0lime%u00a0to the rhubarb juice and add a little honey or whatever%u00a0sweetness to taste.
And add the rhubarb juice to your popsicle molds and stick in the freezer with sticks tops or wait two hours and add wooden sticks.
When frozen, run the mold under a little hot water and pop those suckers out.
A two for one deal here. And timed perfectly. You%u00a0%u00a0have the rhubarb butter%u00a0to eat while%u00a0you wait%u00a0for the popsicles to freeze.%u00a0So smart
Happy Tuesday.. Keep it cool!
-C
makes 6%u00a04oz popsicles and about a cup of jam
3 cups chopped rhubarb
2 1/2 cups water
1 lime
Anywhere from 4%u00a0tablespoons honey (2 for popsicles and 2 for jam)
Chop the rhubarb into inch ish chunks and stick into a big pot with water. Turn on high heat and bring to a boil. Once boiling, turn heat to low and simmer until the rhubarb is so soft its falling apart. Remove from heat and let cool for a few minutes. Take a big jug or bowl with a fine mesh strainer,strain the liquid from the solids. You can use a wooden spoon to stir around to help get the juice flowing. Place remaining solids into a jar and add as little or as much or as little honey (any sweetener you like) and give it a stir. Thats your jam
Now for the popsicles. Add the juice of the lime and a tablespoon or two of honey (or whatever sweeteners you like) and mix around. Pour into popsicle molds and stick into freezer.Know your mold.. if you need to insert a stick, do so after about 2 hours.%u00a0
When pops are frozen, remove from mold and eat your heart out.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
This time of year, there are so many reasons for popsicles, but I think that main reason is that%u00a0I don’t want to willingly turn on the oven for any amount of time. It’s just to f-ing hot.
Lately, it’s been hot. And humid. And gross. Just way%u00a0too hot to make anything in the oven.%u00a0So when I grabbed the rhubarb out of the fridge, knowing that if I didn’t use it soon it would go bad, I immediately thought to make pie. Then I was like,” hell no, not going to happen. I need to freeze this shit”. And freeze it I did..into the greatest, slightly sweet, slightly tart, bright pink popsicles of happiness. They are really the perfect little frozen treat. Not overly sweet and sticky, have a lot a fresh clean flavor, and takes the edge off of the super summer heat and humidity, even if only for a few minutes.%u00a0
I love popsicles.%u00a0
But sadly this is probably the last rhubarb for the season (Or maybe the second to last..I think I saw some for sale at the coop a few days ago)
So get it while you can and make these%u00a0popsicles!%u00a0
The stuff. Rhubarb, a lime and a little bit of honey (or any sweetener you like). Plus you are going to need some water, but I bet you have some of that on hand.
Chop the rhubarb into inch chunks and toss into a big pot with the water. Stick on the stove and bring to a boil then turn heat to low and let simmer.%u00a0
Once the rhubarb is so soft that it falls apart, remove from heat and let cool for a few minutes.
With a fine mesh stainer, strain juice into a large jar or bowl.%u00a0
Now you have the juice for the popsicles and the left over rhubarb stuff%u00a0is the%u00a0rhubarb butter.
Place the%u00a0rhubarb butter into a jar, adding a little honey(or whatever)%u00a0if you want and eat with anything and everything%u00a0%u00a0(%u00a0I’ve been adding%u00a0%u00a0it to the mr’s%u00a0yogurt and just%u00a0eating it with a spoon)
And now add the juice of the%u00a0lime%u00a0to the rhubarb juice and add a little honey or whatever%u00a0sweetness to taste.
And add the rhubarb juice to your popsicle molds and stick in the freezer with sticks tops or wait two hours and add wooden sticks.
When frozen, run the mold under a little hot water and pop those suckers out.
A two for one deal here. And timed perfectly. You%u00a0%u00a0have the rhubarb butter%u00a0to eat while%u00a0you wait%u00a0for the popsicles to freeze.%u00a0So smart
Happy Tuesday.. Keep it cool!
-C
makes 6%u00a04oz popsicles and about a cup of jam
Chop the rhubarb into inch ish chunks and stick into a big pot with water. Turn on high heat and bring to a boil. Once boiling, turn heat to low and simmer until the rhubarb is so soft its falling apart. Remove from heat and let cool for a few minutes. Take a big jug or bowl with a fine mesh strainer,strain the liquid from the solids. You can use a wooden spoon to stir around to help get the juice flowing. Place remaining solids into a jar and add as little or as much or as little honey (any sweetener you like) and give it a stir. Thats your jam
Now for the popsicles. Add the juice of the lime and a tablespoon or two of honey (or whatever sweeteners you like) and mix around. Pour into popsicle molds and stick into freezer.Know your mold.. if you need to insert a stick, do so after about 2 hours.%u00a0
When pops are frozen, remove from mold and eat your heart out.