Well summer has arrived and in all her glory. With that come some of the greatest creations on earth. Berries! Who doesn’t love a good berry, well unless you are allergic, in that case I am sorry.

Among some of these edible treats is the strawberry, honestly sometimes I think people forget about how great they are, they don’t need to be suspended in gelatin or lost mixed in with the “fancy” berry mix.

Stand tall Strawberry! Well obviously I am passionate about this. Moving on…

Being a native of California, Strawberries have always been a part of Southern California life. You knew summer was coming when driving down the freeway you would catch a familiar fragrance wafting through the air. A sensory kick off to summer.

But, after moving to Oregon I kept hearing about Oregon Strawberries and how the “California Strawberry” paled in comparison (smacking of superiority). So challenge accepted, I had to try them out for myself.

I picked some up at my local farmers market and all pride set aside, oh my are they heaven! They live up to the hype! SO I promptly brought a cartonĀ home, but, due to their delicate nature its recommended that they be used right away (1-2 Days). How sad. So a recipe was born and just in time for summer.

Our Roasted Strawberry, Rhubarb and Lime Popsicles.

To deepen the flavors and really bring out the sweetness of the strawberries I went ahead and roasted them in the oven.

Roasted Strawberries
Ta-Da! A delicious treat to cool down with poolside.

Popsicle Poolside
Berries and Popsicles
Roasted Strawberry, Rhubarb, and Lime Popsicle

Roasted Strawberry, Rhubarb & Lime Popsicles


Time: 45 Minutes+Freeze Time Serving: 6 Popsicles

1 Pound Strawberries

4 Stalks Rhubarb

1 Lime, Juice & Zest

1/3 Cup Sugar

1 Tablespoon Honey

Coconut Spray


Preheat oven to 350 Degrees.

Lay out parchment paper on a cookie sheet.

Cut Strawberries in half and spread evenly on parchment lined cookie sheet. Spray with Coconut Oil. Cook for 20 minutes until syrupy and fragrant.

While strawberries are roasting heat a medium size saucepan over medium low heat.

Cut rhubarb in to 1/2 inch chunks and add to pan along with sugar, Cook 15-20 minutes or until broken down and soft.

When strawberries have roasted allow to cool slightly and add to rhubarb mixture to combine, cook together about 5 minutes.

Allow to cool then add honey, lime juice and zest.

Pour into popsicle molds (we used these) and allow adequate time to freeze.

Special Notes: Any strawberry can be used for this recipe but be sure to get them at your local standĀ or farmers market (remember to support local!) and hurry there is a small window as strawberry season is coming to a close!

M + H