Mango and Rhubarb Popsicles
These popsicles are not only beautiful and delicious, but the rhubarb adds important nutrients like vitamin C and dietary fiber.
These popsicles lend themselves to endless variations. Substituting the rhubarb for blueberries yields an even sweeter popsicle. Try adding different fruits and berries for endless combinations!
Peel the mango and cut the flesh from the pit. Puree the mango in a blender and strain through a fine mesh sieve.
Combine 3 tablespoons of sugar with 2 tablespoons of water in a saucepan, boil until syrupy and allow to cool. Mix together the sugar syrup, mango puree, and juice of 1 lemon.
Rinse the rhubarb and cut into pieces. Combine the rhubarb with the vanilla sugar, grape juice, lemon juice and remaining sugar in a saucepan. Bring to a boil and simmer for about 10 minutes. Puree with an immersion blender and strain through a fine mesh sieve. Allow to cool.
Chill the mango and rhubarb purees in the freezer until thickened, but not frozen. Stir often to prevent large ice crystals from forming.
Layer the rhubarb and mango into popsicle molds and place the wooden or plastic handles in the center of each mold. Allow to set up for several hours or overnight. To serve, run the mold under warm water to loosen the popsicles from the molds.