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Rhubarb and Raspberry Popsicles

Photo by Megan Horowitch

Photo by Megan Horowitch

Megan, of the blog Short Girl Tall Order, is letting us in on a little secret: raspberries may pair better with rhubarb than strawberries ever did! These sweet and slightly tart pops are the perfect summer treat and a great way to incorporate healthy, delicious produce into your dessert routine. 


  • 1 c Imperfect rhubarb, chopped into 1/2 inch thick slices
  • 1 c raspberries (fresh is best but frozen will work) 
  • 1/4 c cane sugar or coconut sugar 
  • 1/2 Tbsp coconut oil
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla bean paste/extract
  • 1 14 oz can coconut cream 


  1. Add your coconut oil to a medium saucepan and melt over low heat. Once melted, add in your rhubarb, vanilla bean paste/extract and sugar and cook over medium heat for 5 minutes, stirring frequently

  2. At the 5 minute mark, add in your raspberries and lemon juice. Cook over low heat for an additional 5 minutes or until the rhubarb can easily be broken by pushing on with a spoon or fork. Once cooked, remove the fruit mixture from heat and use a fork or whisk to blend the rhubarb and raspberry into a thick compote (chef speak for a sweet fruit syrup).

  3. Transfer the cooked compote to a small bowl and let cool to room temperature before making your pops.

  4. Once the compote is cooled, begin filling your popsicle molds by adding a Tbsp of coconut cream to each mold followed by a Tbsp of compote. Repeat until each mold is almost full. Once all the mixture is in the molds, add in your popsicles sticks.

  5. Place the popsicle mold in the freezer for at least 6 hours and 12 hours before removing from the molds. To remove popsicles from the mold, gently run each popsicle until warm water for 5-10 seconds and wiggle each popsicle out. If they don't come out right away, repeat for another 5-10 seconds until the pops come out with a light tug. Enjoy immediately!

Recipe Notes

You can swap coconut cream for coconut milk, but the pops won't be quite as creamy. If you use coconut sugar instead of cane sugar, the pops won't be as vibrant but they'll taste just as good! To store your popsicles, layer between parchment/wax paper and store in a closed container in the freezer for up to one month.