My Strawberry Rhubarb Popsicle recipe is made an immune boosting herb called Marshmallow Root (completely optional). Read on to learn the benefits of adding this herb to these yummy popsicles, a fat-free option to this recipe, and a couple of ideas to make this summer time recipe even more fun for your littles!
Upon visiting my friend Samantha’s beautiful farmhouse recently, she asked me if I would like a bunch of her rhubarb, since it was overflowing. My immediate answer was YES!!, (although I wasn’t quite sure I would I was going to make out of it yet. They’re almost too many options. ) My first thought was homemade Popsicles, since we are having a heat wave here in Montana!
These popsicles are made with Marshmallow Root Powder: This is completely optional. The reason I added it is because marshmallow root has a natural gel-like consistency which adds a bit of a gelatin type texture to these yummy popsicles. Other benefits of Marshmallow Root include being: anti-inflammatory, anti-bacterial and very soothing to the digestive and urinary tract. Another bonus: between the coconut milk and marshmallow root powder, this can bring a bit of soothing relief to a child who is mildly constipated.
If you’d like to make this recipe with less fat, you could substitute half of the coconut milk with coconut water, or just omit the coconut milk altogether and go with straight coconut water if you want to go FAT-FREE! You have the option of adding twice the amount of marshmallow root to make these a bit more gel-like since you'd be omitting the creaminess of the coconut milk.
A fun option for littler mouths: freeze the popsicle mixture in small silicone molds for bite-sized popsicle bites! Since the popsicles we make are more of a healthy smoothie style with numerous nutrients, vitamins and minerals, these popsicle bites make a fun addition to breakfast on a hot summer’s day! On to the recipe...
Herbal Strawberry Rhubarb Popsicle Recipe:
2 cups chopped Rhubarb
2 cups frozen (or raw) Strawberries
2 cups water
1 TBLS Marshmallow Root Powder (optional)
1 teas. Vanilla
1 cup Pure Maple Syrup
1 12 ounce can Coconut Milk
Directions:
Bring strawberries, rhubarb and water to a boil, then lower heat to a simmer for about 15-20 minutes. Add marshmallow root, simmer for another couple of minutes. Cool. Add to blender, along with remaining ingredients. Pour into popsicle molds, and once frozen - enjoy!
