Rhubarb and Custard Ice Pops
Rhubarb is often mistaken for a fruit, but it is actually a vegetable!
This is vegetarian and gluten free recipe. Dish can be prepared in 265 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Rhubarb and Custard Ice Pops
Ingredients
Instructions
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Wash and chop the rhubarb into small pieces.
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In a saucepan, combine the rhubarb, water, and sugar. Cook over medium heat until the rhubarb is soft.
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Remove from heat and let it cool.
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In a separate bowl, mix the custard powder with a little milk to form a smooth paste.
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Heat the remaining milk in a saucepan until it starts to boil.
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Slowly pour the custard paste into the boiling milk, stirring continuously until thickened.
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Remove from heat and let it cool.
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Once both the rhubarb mixture and custard mixture are cooled, pour them into ice pop molds, alternating between the two.
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Insert ice pop sticks and freeze for at least 4 hours or until solid.
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Remove from the molds and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
