Rhubarb ice lollies
Delicious frozen rhubarb ice lollies. A delicate pink colour, these lollies have a wonderful flavour and were a big hit with my kids.
- 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.