So I’ve been harboring a secret desire to buy a little ice cream truck and sell ice pops – but not just any ice pop. Ice pops for a sophisticated palate. I’m nuts about popsicles, and I’ve been experimenting with all sorts of local, seasonal flavors. Here is one of my favorites, and it is very timely for spring. The color is absolutely stunning, and the flavor is a lovely sweet-tart. Besides the truck, all I need is a flash freezer and a great popsicle mold, and I’ll be in business.
Rhubarb Ice Pop
1/2 cup water
1/2 cup chopped rhubarb
1/3 cup water
1/3 cup sugar
1) Boil 1/2 cup water and rhubarb for about 15 minutes, until rhubarb is soft. Let steep until cool. Strain and discard rhubarb (or use creatively in another dish), reserve stunning pink liquid.
2) Make simple syrup. Bring 1/3 cup water and sugar to a simmer, stir until sugar is dissolved. Let cool.
3) Combine rhubarb liquid and simple syrup. You might want to taste it to see if you like the balance of sweet and tart. It should be slightly sweeter than you would like the finished product to taste, as freezing takes the sugar down a notch.
4) Pour into ice pop molds and freeze. If you don’t have a fancy mold (you can use anything, a paper cup, an ice cube tray), you will need to let it freeze for about 45-60 minutes, and then place your stick in when it is just getting slushy and can hold the stick upright. Total freezing time depends on the size and shape of your mold. Mine freeze solid in about 4 hours.