Listed in the 'Ice Pops!' cookbook, this recipe for Rhubarb and Custard Ice Pops is a UK classic.
The 'Ice Pops!' cookbook lists 50 innovative popsicle recipes ranging from sweet and savory to unconventional. This recipe belongs in the unconventional category. Best made in small batches, these ice pops utilize the Polygonacea plant and pair it with granulated sugar as well as homemade custard. This recipe requires minimal ingredients and can be made by a variety of cooks regardless of their skill level.
The rhubarb adds healthy levels of iron, copper, calcium, potassium and phosphorus. In addition to the nutritional profits, these Rhubarb and Custard Ice Pops are also beneficial in flavor. With a creamy texture and tangy taste, these popsicles are sure to keep consumers satisfied all season long.