Spicy Cinnamon & Rhubarb Popsicles

RECIPE TYPE Popsicles
Everything should be made with rhubarb just for the neon-like pink it adds to almost any recipe. These Spicy Cinnamon & Rhubarb Popsicles are a lot like my margaritas using rhubarb. It’s more about celebrating the tart flavor than covering it up.
|Written June 2, 2014

INGREDIENTS

  • 1 ½ pounds rhubarb
  • 3 ½ cups water
  • ¾ cup sugar
  • 1 cinnamon stick
  • 2 Chile de árbols
  • 4 whole cloves
SERVINGS10 beautiful popsicles
TOTAL TIME10hours, 30 minutes
PREP10minutes
INACTIVE10hours
COOK20minutes

Spicy Cinnamon & Rhubarb Popsicles-3

1

Take the 1 1/2 pounds of rhubarb and wash it thoroughly. Trim the ends and cut the stalks into 1/2-inch pieces. Place the pieces in a medium sauce pan and cover them with the 2 1/2 cups of water. The water might not cover all of the rhubarb and that’s okay. When you are cooking it, it will break down. Cook the rhubarb for 15 minutes over a medium heat until the veggie has turned all mushy and gross.

Rhubarb

Rhubarb Juice

2

Let the mixture cool and then strain out the pulp so that all you are left with is this beautiful pink juice. Gorgeous, right? I just want to dive right in.

Homemade Rhubarb Juice

3

Now make the syrup. Using a very small saucepan, combine 3/4 cup of sugar, 1 cup of water, 1 cinnamon sticks, 2 Chile de árbols, and 4 cloves. Bring to a simmer over a medium-high heat then cover, remove from stove and let it steep for 15 minutes. Oh, and the below photo is of a double batch, if you are wondering why there are more ingredients than listed.

Spicy Cinnamon Syrup

4

Strain the syrup and combine it with the 2 1/2 cups of rhubarb juice. Divide it amongst the popsicle mold and freeze it for about 10 hours.

Enjoy!

EAT

Spicy Cinnamon & Rhubarb Popsicles-2

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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