Rhubarb and Strawberry Ice Lollies

These lollies are delicious. They don't contain any dairy products and are therefore perfect for those who are intolerant or allergic to dairy. Rhubarb might seem like a strange ingredient in ice lollies, but paired with strawberries and with the added sweetnes from the maple syrup or stevia it is delicious. Rhubarb is very healthy and may benefit those with high cholesterol (so the ice lollies are not only good for children but for us adults as well). It also provides a good source of vitamin C, fibre, potassium and calcium. Rhubarb also has been shown to have anti-cancer properties and might help in cutting down the risk of cancer. Eating fresh rhubarb regularly is regarded as having a positive effect on lowering blood pressure. It also has antioxidant properties. Strawberries are also very healthy as we know since they contain a range of nutrients although vitamin C plays the leading role. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red and free radicals are what can contribute to the formation of many kinds of cancer. Strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper and magnesium. Note that very small children might be allergic to strawberries so be careful if they have not tasted them before. Also, be careful when mixing frozen strawberries in the blender because they might damage it. Always pour liquid over the strawberries first and allow to sit for a couple of minutes.


Pink and delicious ice lollies

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Rhubarb and Strawberry Ice Lollies

Makes 6 ice lollies


  • 100 grams rhubarb
  • 100 grams strawberries (fresh or frozen)
  • 100 milllitres coconut milk
  • 75 millilitres pure maple syrup or 1-2 tsp stevia


  1. Wash and trim the 100 grams rhubarb. Discard the leaves.
  2. Chop the rhubarb coarsely and place in the blender.
  3. Place the 100 grams strawberries in the blender and pour the 100 millilitres oat cream on top. Leave for 1 minute if the strawberries are frozen.
  4. Blend for 1 minute or until smooth.
  5. Add the 75 millilitres agave nectar and blend for 30 seconds or until completely smooth.
  6. Pour mixture into ice lolly moulds. Knock the moulds a couple of times down on the table to release air bubbles.
  7. Freeze for several hours.


  • You can use agave nectar instead of the maple syrup. You can also use stevia which is a natural sweetener found in most health food shops.
  • You can use soy cream or oat cream (note: containes glutein!) instead of the coconut milk.