Strawberry Rhubarb Creamsicle

Strawberry Rhubarb Creamsicle

1 1/4 cups rhubarb, chopped
1 cup strawberries
1.5 TBSP water
2 TBSP honey
1/4 cup cream
1 tsp maple syrup
1/4 tap vanilla extract

In small sauce pan, heat rhubarb, strawberries, and water. Use a potato masher to squish the strawberries. Simmer until rhubarb is softened. Purée mixture in a blender and freeze for 30 minutes. Add cream, maple syrup, and vanilla extract two blender and blend on low until whipped cream. Fold gently into the strawberry mixture, pour into popsicle molds, and freeze. Makes 4 popsicles.

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