Delicious frozen rhubarb ice lollies. A delicate pink colour, these lollies have a wonderful flavour and were a big hit with my kids.
My rhubarb obsession continues. I’m really making the most of it being in season this year and while, in my opinion, you can never go wrong with a classic rhubarb crumble I’ve tried four or five new rhubarb recipes out on the kids, with mixed results. These lollies are a hit though. R took a bit of convincing, purely because they are pink. How and why my kids have become so gender stereotypical I have no idea but according to the pair of them, pink is most definitely for girls.
These rhubarb ice lollies are really, really delicious and they’re well worth a try if only to get your kids to try something new.
Here’s how to make rhubarb ice lollies:
Rhubarb ice lollies
- 375 g rhubarb cut into 2cm pieces
- 375 ml water
- 150 g caster sugar
- Extra water for diluting.
Place the rhubarb, water and caster sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes until the rhubarb is soft and broken down.
Strain through a fine sieve into a bowl and cool. The pink liquid that remains is like a cordial - see note below.
Fill eight lolly moulds by one third to one half full with the pink cordial, top up with water and freeze overnight, or until solid.
Save the cooked rhubarb in the sieve and use for a different recipe, or eat as it is.
Other vegetarian rhubarb recipes
I got the idea for the cordial from the Five o’clock apron cookbook. As a cordial, diluted with water or sparkling water it is absolutely delicious.