Coconut Rhubarb CreamsicleSummertime 2015! I’m ready to freeze food on a stick again, so allow me to occasionally “pop up” with popsicles throughout this summer.

Again, I’m using the Progressive Freezer Pop Maker, which includes the base, cover, and wooden sticks to make 10 pops at a time. It’s easy and once you have it, there’s no excuse not to make pops.

Let me tell you what I don’t want from a popsicle. I don’t want corn syrup or artificial colors. I don’t want too much sugar. (If I wanted these things, I’d buy popsicles in a box from the supermarket.) I don’t want much fuss.

I want to start with the “Coconut Rhubarb Creamsicles,” from Not Without Salt. My years of ignoring rhubarb are now over, and I’m pleased with this very-available vegetable/fruit. Rhubarb is so wonderfully tart, that I needn’t have included the lemon juice in this recipe. I cooked the rhubarb down with the sugar and spices (I used coconut sugar because it seemed like a very civilized option, here).

The “coconut cream” that you mix together is creamy, sweet, and perfect. See how I layered the two components in my popsicle. In hindsight, I should have blended them both together, for a more cohesive look.

The eater’s thrill is all about a mouth of pucker, then a cooling calm of cream. Nice.

Stand by for more summertime pop-ups soon.