coconut rhubarb ice pops / icy poles (vegan)

coconut rhubarb icy pole / ice pop / popsicle.

In Australia we are lucky to have rhubarb available almost all year round. While I feel I should really have produced an ice cream recipe for summer, it's never too late, especially since it's still only mid-autumn, wouldn't you agree? For those of you on the other side of the world, I believe rhubarb is in season now that it's spring, so I hope this works out to be a timely post for all.

In this ice pop recipe, I combine stewed rhubarb with coconut milk for a nicely tangy, gently creamy result. It's simple but something a little different. Try it and let me know what you think...

fresh rhubarb.

coconut rhubarb ice pops
(makes 4 - 6, depending on size of molds)

180g / 6oz / 1.5 cups chopped rhubarb stalks (leaves and ends removed)
1/4 cup raw sugar (or to taste)
2 tablespoons orange juice (may be substituted with another sweet acidic juice, e.g. apple juice, pineapple juice)
2/3 cup coconut milk (I prefer full-fat)
1/4 cup water

Plonk the rhubarb, sugar and citrus juice (if using) in a saucepan. Cook over a medium high heat until it starts to bubble, then turn the heat down to let it simmer, partially covered, until soft, between 5 - 10 minutes.
Blend the rhubarb mixture together with coconut milk and water together until smooth. Do a taste test and add more sugar if desired - give it another thorough blend if doing so.
Pour the rhubarb ice cream batter into ice pop molds.
Freeze until firm - I usually just freeze overnight and start eating the next day. :)

coconut rhubarb popsicle. i took a bite! and finished the whole thing after taking the photo, of course.