So I missed the popsicle party last week… but I was camping! Remember that? So if you’re wondering where week 2 is, don’t go looking for it. This week, I brought the frozen fun back with coconut rhubarb creamsicles. When I saw these dreamy treats from Not Without Salt, I had to try making them. (Seriously, click that link to get the recipe and see how gorgeous they are, because mine looked nothing like them.)
The rhubarb I picked up at the store was very green, hardly a lick of pink on the stalks. So instead of turning a pretty magenta, my rhubarb mixture looked like greenish baby food. See…
To make this lovely mixture, I combined rhubarb chunks with some water, cane sugar and a pinch of cinnamon and nutmeg. Then I let it simmer till the rhubarb broke apart. After that, I added a little lemon and blended the mixture until it was smooth. Then came the coconut cream, a mix of coconut milk, more sugar and a bit of vanilla.
The final step, before freezing, was adding the rhubarb mixture and cream to the molds and swirling them together. Hooray!
Yesterday I invited my friend Kaitlin over to taste the creamsicles and be my model before we headed out to trivia night with a couple friends. Her opinion? “Leah, your baby food popsicles taste pretty good.” There you have it.