Rhubarb Elderflower Popcicles


5 stalks of rhubarb, approx 1 lb, trimmed and chopped

2/3 c simple syrup

1/3 c frostbites elderflower cordial


1. Add rhubarb to a pan with 1/2in water - cook over medium heat, stirring frequently, until the pieces have mostly dissolved into a puree, 10-15 minutes. Stir until the mixture is smooth.

2.Pour the puree into a bowl, add the simple syrup and the elderflower cordial, and stir until well combined.

3.Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until frozen, about 4-5 hours.

4. Unmold and eat as is, or add to a glass of prosecco for a tasty cocktail!

Peggy Speir