Strawberry Rhubarb Jam & Cheesecake Popsicles

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Despite it getting colder out, I’m still all about these popsicles. And strawberry rhubarb is such an amazing combination I’ll find any way to celebrate it. I’ve hoarded at least 3 pounds of rhubarb in my freezer, so this is a perfect way to use it. Sound excessive? Perhaps, but I literally was looking for rhubarb since last September and had to wait until late May to find it, so hoarding and freezing that much was totally justified, right? 

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Strawberry Rhubarb Jam & Cheesecake Popsicles

Servings 6 servings

Ingredients

Strawberry Rhubarb Jam

  • 8 ounce frozen or fresh strawberries
  • 8 ounces frozen or fresh rhubarb
  • 2 tablespoon honey
  • Pinch sea salt
  • 2 tablespoons chia seeds optional

Cream Cheese Filling

  • 6 ounce cream cheese
  • 6 ounce Icelandic skyr
  • 2 tablespoons honey
  • Pinch Sea salt
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla

Instructions

  • In a small sauce pot, add strawberries, rhubarb, honey and sea salt. If strawberries and rhubarb are fresh, add 1/4 cup water. Place on medium heat until bubbling, then reduce to a simmer. Simmer for 20 minutes, until rhubarb and strawberries are broken down and soft. Remove from heat. Option to add chia seeds here. Let cool completely (can be done up to 2 days ahead of time).
  • Add cream cheese, skyr, honey, sea salt, lemon zest, and vanilla to a medium bowl. Whisk together well using an electric mixer- if you don’t have one, you can just whisk by hand.
  • Make the popsicles: add a small layer of cream cheese filling, then a heaping tablespoon of jam. Repeat again. End with the cream cheese filling (so in the end you have 2 layers of jam and 3 of cream cheese). Place in freezer for at least 8 hours.
Course: Dessert
Keyword: Berries, Regular desserts, Rhubarb

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