I mean…I just feel like it would be unpatriotic to not eat all the frozen desserts this weekend.
I can already hear my good pal GW (George Washington for those not intimately acquainted with America’s historical MVPs) rolling over in his grave at the thought of us not buying all the strawberries and rhubarb in the produce aisle
and then not simmering them on the stove down to a sweet sticky tangy tart mush
and then not pureeing them with just enough citrus to take off that sweet edge
and then not making enough popsicles to feed an army
and then not spending the next three days consuming them like it’s.our.job.
We just can’t have that.
So, it’s official.
Uncle Sam wants YOU (us) to make something frozen and fabulous this weekend.
Might I suggest these strawberry rhubarb lemonade popsicles?
They’re only perfect in every way. #humblebrag
Can I be totally forthcoming with you guys? I HAVE A PROBLEM.
A fruit problem.
The kind that leaves you with three refrigerator shelves full of every berry and stone fruit that is even marginally in season at the moment and very limited stomach space with which to consume it. So then you end up with three refrigerator shelves full of every MOLDY berry and stone fruit that is even marginally in season because WHO CAN EAT THAT MUCH FRUIT IN A TIMELY MANNER?! Not I.
If you’re similarly afflicted….GOOD NEWS! I have solutions.
Particularly, one solution – OXO’s new line of GreenSaver boxes! These things work some serious produce magic.
The three main reasons produce rots and spoils in your fridge are (1) ethylene gas build up causes them all to ripen at the same time, (2) improper airflow causes moisture to build up, which causes mold, and (3) uncontrolled humidity also causes moisture to build up…which also causes mold. The OXO GreenSaver combats ALL OF THESE. First of all, they are made with special carbon filters that absorb the ethylene gas to slow down ripening and, subsequently, spoilage. They also provide mechanisms that allow you to elevate the fruit basket from the bottom of the container so that air can flow adequently and have vents in the top that control the internal humidity.
BOOM. Life. Changing.
So now I can buy ALL THE FRUIT and take my sweet time making/eating/making more of ALL THE POPSICLES.
OXO, you enable me. And I love you for it.
But really, make a popsicle this weekend. Your country needs you.
- 3 stalks rhubarb, cut into 1-inch slices
- ¾ cup sugar
- 2½ cups water
- ¾ lb strawberries, hulled and halved
- ½ cup freshly squeezed lemon juice
- In a large heavy-bottomed pot, bring the rhubarb, sugar, water, and strawberries to a boil. Remove from the heat and let steep for 30 minutes. Put in a blender with the lemon juice and puree.
- Pour into popsicle molds and freeze until chilled.
From Around the Web:
Paloma Popsicles from Boulder Locavore
Blackberry Lime Cheesecake Popsicles from Simple Bites
Chai Tea Latte Gelato Popsicles from Lemons For Lulu
Mango Kiwi Lemonade Popsicles from A Cookie Named Desire
Hibiscus Rhubarb and Yogurt Popsicles from The Bojon Gourmet