Strawberry Rhubarb Pops
 
 
Freeze for at least 4 hours, or overnight. To store frozen pops, remove from mold, wrap individually in plastic wrap, and place in a resealable plastic bag.
Author:
Recipe type: Frozen Treats
Serves: 10
Ingredients
  • 1 1/2 cups chopped rhubarb
  • 1 1/2 cups chopped strawberries
  • 1/4 cup water
  • 1/3 cup granulated sugar
  • 2 teaspoons balsamic vinegar
  • 1 can (355 ml) Sprite, 7-up, or club soda
Instructions
  1. Place the first 4 ingredients into a medium saucepan. Simmer over medium heat stirring occasionally, until the rhubarb is tender. Allow to cool to room temperature.
  2. Spoon cooked mixture and balsamic vinegar into a blender. Blend until smooth. Stir in the Sprite or 7-Up.
  3. Pour into ice pop molds or paper cups. Insert sticks and freeze for at least 4 hours, or overnight.
  4. Run molds briefly under warm water to release pops.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/06/strawberry-rhubarb-pops.html