Strawberry Rhubarb Crumble Ice Pops

Strawberry Rhubarb Crumble Ice Pops // take a megabite

What does it mean if you want to add googly eyes to everything? What if peeps be thinking that these specific eyeballs are creepy? What if my first thought was that it was more funny than weird, but maybe I don’t know things?! Time to read some confidence-building Pinterest quotes amiright?!

Let’s cross-stitch this on a pillow and post it in in our quotes board and call it a DAY: These taste like pie, so at the end of the day they shouldn’t be ashamed of their eyes to mouth ratio.

Strawberry Rhubarb Crumble Ice Pops // take a megabite

Real talk. I made these to make up for the crumble of this same flavor combo that turned out a tragedy. Like that movie I watched last night that started with happy love and ended with lotsa death, but instead of death it was un-baked rhubarb and soup-y sadness.

P.S. And it’s #PopsicleWeek! Peruse all da pops over HERE. Billy’s new blog design THO. That confetti pic is a dream, like whoa.

Strawberry Rhubarb Crumble Ice Pops // take a megabite

Strawberry Rhubarb Crumble Ice Pops (makes 10)


  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • pinch teaspoon salt
  • 2 T butter


  • 4 cups strawberries, quartered
  • 1/4 (kinda heaping) cup sugar


  • 2 cups rhubarb
  • 1/2 cup water
  • 1/2 cup sugar

Whipped Cream:

  • 1/2 cup heavy cream
  • 3 T powdered sugar
  • 1 t vanilla


  1. Make a rhubarb sauce. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving liquid for lemonade or for in cocktails. Set aside to cool to room temperature. Chill in the fridge until time to churn the ice cream.
  2. Make crumble. Preheat oven to 375F. Line with parchment paper. Whisk together the flour, sugar and salt in a small bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing every 10 minutes, or until golden. Cool completely. At the same time, roast berries with sugar for 24 minutes. Puree in a food processor or blender. Whisk the rhubarb sauce into the berry puree.
  3. Make whipped cream by beating together the cream, sugar and vanilla until thick and fluffy. Divide crumble and whipped cream between the pop molds. Pour puree over. Insert with sticks and freeze overnight.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Cereal mountains, be cool, burger biz, booze biz.

10 thoughts on “Strawberry Rhubarb Crumble Ice Pops”

  1. I’m so glad you googly eyed these pretty pops because it was just meant to be. I can’t wait to make these pretty pie pops!! And was that happy love to sad movie you watched called Serena?? Because I just watched that and I’m still super bummed about it! There’s only so much damage control Bradley Cooper’s aqua blue eyes can cover, you know?

  2. Oh my gosh, I want these! I’ve got rhubarb coming outta my ears since my brother moved into a house that has the most gigantic rhubarb bush. But I’m not complaining.
    Also, please tell me the name of this love –> tragedy movie cause I want to avoid it.

Leave a Reply

Your email address will not be published. Required fields are marked *