Roasted Strawberry Rhubarb Paletas
Roasted strawberries and rhubarb meld into jammy perfection, brightened with fresh lemon and a whisper of balsamic vinegar. These vibrant paletas capture the essence of spring in frozen form, offering a sophisticated twist on childhood popsicles that's perfect for warm afternoons or ele...
By Chef Laura Bonicelli
Prep Time
12 min
Cook Time
14 min
Total Time
5 hr 26 min
Servings
6 servings
Ingredients
- canola cooking spray
- 1 poundstrawberries (washed,hulled, and sliced)
- 1 cupsliced rhubarb (1/2-inch sliced)
- 1 tablespoonfreshly grated lemon zest
- 2 tablespoonsfresh lemon juice
- 1/2 cupsugar
- 1/4 teaspoonKosher salt
- 2 tablespoonsbalsamic vinegar
- 2 cupsHoney Greek Yogurt
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.
- 2
In a large bowl, combine the strawberries, rhubarb, lemon zest and juice, sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
- 3
Roast in the oven for until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
- 4
Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.
- 5
Put the fruit mixture into a bowl and add the yogurt mixture. Swirl the mix together with a spatula. Don't blend thoroughly. Spoon into molds. Alternatively, layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
- 6
Insert popsicle sticks (or tops) into the molds and freeze until solid, about .
Chef's Notes
Copyright: "Chef Laura Bonicelli"