Sunny skies call for perfectly pink popsicles — and at this time of year, that means they’re sporting that rose-ish hue thanks to one of spring’s first crops: rhubarb!
“I’m a year-round, no-hold-bars, head out in a blizzard, fan of ice cream. A�At any given time, I’ve got 3 different pints in my freezer, just in case. A�That being said though, nothing screams summer sun like popsicles! A�I used to think popsicles were made by a guy named peat and came in flavours like ‘red’… but a couple summers ago, the booming artisan popsicle trend changed my mind. A�Between Augie’s Ice Pops and the guys at La Carnitas churning out crazy concoctions like Yuzu Sour Cherry and Key Lime Pie–with a crust!–it’s easy to see why. A�These rhubarb & rose popsicles are typical my first of the season. When I whip them up, all my friends know it’s officially sunshine season!”
Recipe: Rose & Rhubarb Palettas
Summary: We like a paletta with lots of flavour, but feel free to up the water in this recipe if you want to stretch it or tone it down!
- 5 cups chopped Ontario rhubarb
- 1 cup sugar
- 6 tablespoons Forbes Wild Foods Rose Syrup
- 2 cups water or juice
- Put the rhubarb and sugarin a small saucepan and bring to a simmer. Simmer covered until the rhubarb is meltingly soft, about 20 minutes.
- Remove from heat and add rose syrup.
- Let the mixture cool.
- Pour into your preferred popsicle molds.
- Cover and place in freezer. Freeze until the popsicles are frozen solid.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!