RHUBARB CURD + COCONUT MILK POPSICLES (Dairy Free)

these dreamy ice cream pops are made with tangy-sweet rhubarb curd and coconut milk. perfect for Summer! recipe via will frolic for food
these dreamy ice cream pops are made with tangy-sweet rhubarb curd and coconut milk. perfect for Summer! recipe via will frolic for food

these dreamy ice cream pops are made with tangy-sweet rhubarb curd and coconut milk. perfect for Summer! recipe via will frolic for food these dreamy ice cream pops are made with tangy-sweet rhubarb curd and coconut milk. perfect for Summer! recipe via will frolic for food these dreamy ice cream pops are made with tangy-sweet rhubarb curd and coconut milk. perfect for Summer! recipe via will frolic for foodYou either love popsicles or you hate them. I'm a big fan. Logan's a hater. He shrinks away from them like a cave-dweller shrinks away from light. (I'm trying to avoid making him sound like Gollum but that's probably the closest association.) Ye of sensitive teeth, I do so feel for you. (Mine are a little sensitive but I just don't even care.)

Link Love!

How to satisfy your cravings for cacao nibs in a decidedly coconutty way over at Oh, Ladycakes.

More rhubarb love here, here, and drunkenly here. And, oh dang look at these cute rhubarb-rose hand pies!

Sometimes poundcake iced in bright pink is the best possible thing you could eat.

I want to be dipping these baked cherry donuts made with einkorn (and drizzled with chocolate) in my coffee right now.

More curd + donuts for to put you in a dreamy state of mind.

(Updated 2.16.2015) AND HEY YOU GUYS! You can find the recipe for these rhubarb popsicles over at Vegetarian Ventures! Shelly of VV is awesome and I'm so excited to be collaborating with her. Keep an eye out for some of her pops being posted later this week! The kind of recipe and photography that makes a girl swoon in this Spring heat (hint -- St. Germains is involved!). The recipe for these popsicles originally appeared on Vegetarian Ventures -- see the guest post and check out her swoon-worthy blog here

Rhubarb Curd
Recipe Type: spread
Author: Renee Shuman (Will Frolic for Food)
Prep time:
Cook time:
Total time:
Creamy, tangy, sweet, melt-in-your-mouth rhubarb curd. This makes an incredible pie filling, but is a dream simply spread over toast or fresh biscuits.
Ingredients
  • Rhubarb Curd
  • 10 ounces (about 2 cups) Rhubarb, trimmed and cut into 1 inch chunks
  • 5 ounces (about 1/2 cup) fresh or frozen strawberries, halved
  • 3 tbsp organic cane sugar
  • 1/4 cup water
  • 4 farm fresh egg yolks (save the whites for omelets or meringue!)
  • 1/2 cup organic cane sugar
  • 2 tbsp ghee, coconut oil, or butter
Instructions
  1. Add rhubarb, strawberries, 3 tbsp sugar, and water to medium saucepan.
  2. Place over medium-high heat and cook covered 10-15 minutes, until totally soft and melty.
  3. Let cool 5 minutes, then add to food processor and blend until you have a smooth consistency.
  4. Place puree, egg yolks, and sugar over a bain marie or double boiler (you can use a glass bowl over a pot of boiling water as well).
  5. Heat on medium high, stirring constantly for about 10 minutes. Your curd is done when the mixture thickly coats the back of a spoon.
  6. Stir in ghee and incorporate completely while hot.
  7. Transfer to a heat proof jar, let cool for another 10 to 15 minutes at room temperature before placing in the refrigerator to completely cool overnight (you can cool it for as little as 3 hours and it should be fine for your popsicles).
Rhubarb Curd and coconut milk popsicles
Recipe Type: Dessert
Author: Renee Shuman (Will Frolic for Food)
Prep time:
Total time:
Serves: 6 servings
Lightly sweet, tangy, and densely creamy, these popsicles are more kin to ice cream than your standard ice pop.
Ingredients
  • 1 can full-fat coconut milk
  • 2 tbsp honey
  • 1/2 cup frozen or fresh strawberries, halved and sliced thinly
  • rhubarb curd
Instructions
  1. Combine coconut milk & honey together in a small bowl.
  2. Fill popsicle molds half way with coconut milk.
  3. Add strawberries (to your liking). Top with coconut milk until you’ve filled your molds 3/4 full.
  4. Top off the molds with rhubarb curd (I ended up using about 2 tbsp each).
  5. Insert popsicle stick and freeze 4-6 hours or overnight.
  6. To serve, run popsicle mold under warm water for 30-60 seconds. Firmly pull on the popsicle sticks to remove. Place over ice (if serving a crowd) or simply eat immediately.