I love rhubarb.. and I love creamsicles, so what better way to use some leftover homemade rhubarb compote than make rhubarb creamsicles? This recipe is adapted from the other creamsicle flavors in the Zoku recipe book. It’s a fantastic popsicle, perfect for a sunny summer afternoon!
Servings- 6 Zoku size popsicles
Ingredients for the Rhubarb Layer-
- 3/4 cup rhubarb compote
- 1/4 cup half & half
- 1/4 cup orange juice
- 1 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon sweetened condensed milk
Blend all the ingredients in a blender until smooth. Set aside and make the cream layer.
Ingredients for Cream Layer-
- 4 oz vanilla pudding (1 individual serving)
- 3 Tablespoons heavy cream
- 1/4 cup + 1 Tablespoon milk
- 1 Tablespoon sweetened condensed milk
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
Mix all the cream layer ingredients together until the sugar is dissolved. Now it’s time to assemble the pops!
First fill the pop molds with rhubarb layer. If your Zoku mold is just out of the freezer, wait only about 20 seconds before using the special Zoku syringe or a straw to remove the liquid from the mold. A little should remain creating a shell in the mold. Let the shell freeze for a minute so the layers stay distinct, then go on to the next step.
Now fill the rhubarb layer shells with cream layer almost to the top. Make sure to leave a lip of rhubarb shell higher than the cream layer. Let it freeze and then go on to the last step..
This is not really a necessary step but I like to pour a little rhubarb shell on top to cover up any of the cream filling that might show.
Then when you give it to a lucky someone, they will expect a plain jane popsicle….
But when they bite into it they will get a surprise!
Have fun making these delicious pops!