The rhubarb in these Spicy Cinnamon and Rhubarb Popsicles is sour, the cinnamon is warm, and there is a hint of heat from the cayenne pepper. The creamy coconut milk balances it all out.
Ingredients: 2 cups chopped rhubarb. 1/2 cup water. 1/4 cup granulated sugar. 1/2 teaspoon ground cinnamon. Pinch of cayenne pepper. 1 cup coconut milk.
Instructions: In a saucepan, combine rhubarb, water, sugar, cinnamon, and cayenne pepper. Cook over medium heat until rhubarb is soft, about 10 minutes. Remove from heat and let cool slightly. Transfer mixture to a blender and blend until smooth. Stir in coconut milk. Pour mixture into popsicle molds. Insert popsicle sticks and freeze until solid, about 4-6 hours. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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