Berry and Rhubarb Ice Lollies
These lollies are as colourful as they are healthy. They are layered and I always like layered colours in food because it is fun to look at and gives you a mini selection of different tastes. You can make them with strawberry for the top section or the bottom section, it doesn't really matter. The ice lollies should really be called antioxidant and vitamin C lollies because they are so packed with both. Blueberries, along with other berries such as raspberries and blackberries, have more ellagic acid than any other fruits. Studies have indicated that people who eat fruits high in ellagic acid are significantly less likely to develop cancer than people who do not consume these important acids through their diets. Oat cream can also help lower the bad cholesterol as oat fibres help reduce raised cholesterol levels. Oats also contain high amounts of vitamin E and unsaturated fatty acids, coupled with other vitamins and nutrients. Rhubarb may also benefit those with high cholesterol. It also provides a good source of vitamin C, fibre, potassium and calcium. Rhubarb has also 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 has also antioxidant properties and it has been suggested that rhubarbs are anti-inflammatory. If you are gluten intolerant you can use soy cream instead of the oat cream.
You will need a food processor or a blender to make this recipe.
Note that you will need to freeze the first layer for 2-3 hours before adding the second layer. If you are using frozen berries allow them to thaw for at least 30 minutes before using.
Colourful and healthy ice lollies
This recipe is:
- Egg free
- Lactose (dairy) free
- Nut free
- Vegan
This recipe is easy to make:
- Gluten free
Berry and Rhubarb Ice Lollies
Ingredients
For the Strawberry and Rhubarb Layer:
- 45 grams (1¼ oz) rhubarb (already trimmed), chopped finely
- 50 grams (1½ oz) strawberries (fresh or frozen)
- 50 millilitres (1½ fluid oz) oat cream (you an also use soy cream)
- 40 millilitres (1¼ fluid oz) agave nectar
For the Blueberry Layer:
- 100 grams (3½ oz) blueberries (fresh or frozen)
- 50 millilitres (1½ fluid oz) oat cream
- 40 millilitres (1¼ fluid oz) agave nectar
Preparation
- Start with the strawberry and rhubarb layer:
- Wash the 45 grams rhubarb, chop finely and place in a food processor or blender.
- Add the 50 grams strawberries and the 40 millilitres agave nectar to the food processor.
- Blend for 30 seconds or until smooth.
- Scrape the sides of the bowl, add the 50 millilitres oat cream and blend for 30 seconds.
- Pour into a measuring jug and place in the fridge or freezer.
- Now prepare the blueberry layer (no need to wash the food processor between layers):
- Place the 100 grams blueberries and the 40 millilitres agave nectar into the food processor.
- Blend for 30 seconds or until smooth.
- Scrape the sides of the bowl, add the 50 millilitres oat cream and blend for 30 seconds.
- Pour into a measuring jug and place in the fridge.
- Pour the strawberry mixture into the ice lolly moulds. Knock the moulds a couple of times flat down on the table to release air bubbles.
- Freeze for 2-3 hours or until solid.
- Pour the blueberry mixture into the ice lolly moulds (on top of the strawberry mixture). Knock the moulds a couple of times down on the table to release air bubbles.
- Freeze for several hours
Tips
- You can use maple syrup instead of the agave nectar (although it has a more distinctive taste).
- You can use soy cream instead of the oat cream.
- You can use blackberries instead of blueberries and raspberries instead of strawberries (although you might have to add a bit more of the agave nectar).