YUM! YUM! YUM! I am still trying to use up all that tart and delicious in season rhubarb here in rainy Seattle, and after exhausting a huge majority of strawberry rhubarb combos, I decided to go with tropical fruit. June weather is just plain depressing around here, since we don't really see temperatures above 65 until after July 4th, so pineapple is the perfect tropical treat to lift our impatient spirits. In the midst of boiling down the rhubarb, I realized that I was OUT of sugar. Unheard of with tart rhubarb dessertness, so I opted for some honey to improvise. Man, it ended up sooooooo delightful.
First, chop about 2 stalks of rhubarb into one inch pieces and put in a medium saucepan. Add about 1/4 cup of water.
Boil this over medium heat until it gets pretty chunky and starts to soften. Add about a cup of finely diced fresh pineapple.
Boil until the rhubarb is super soft, and blend together using an immersion blender. You can use a regular blender here too, but if you don't have an immersion blender GO buy one. They are SO amazing.
Stir in 3 Tablespoons of honey, until the honey is completely melted. Add about a 1 and 1/2 cups of water and a pinch of salt. Let cool completely.
Pour this rhubarby pineapply delight into your popsicle set
Add the lids (or popsicle sticks) and freeze overnight.
Wiggle the cicles out of the popsicle set and eat up! I was super excited about these straw/spout things on my popsicle set, but they didn't serve any purpose at all. Hmmmmm......
Popsicles are such a great way to use up extra fruit from produce bins, or enjoy a healthy and unprocessed at home treat! I actually had a ton of leftover juicy goodness, so I added the rest to some ice trays for some popsicle ice cubes (utilized later with a boozy cocktail recipe I'll be sharing soon). Check out my recipe for pineapple rhubarb caribbean rum, or check out more tasty recipes here.