Roasted rhubarb and balsamic popsicles
330g trimmed stalks rhubarb, cut into 8cm lengths
1 vanilla bean, split lengthways, seeds scraped
1 tbsp balsamic glaze
1 tbsp honey
400ml coconut milk
90g honey, extra
80g sliced almonds, chopped
100g virgin coconut oil
2 tbsp cocoa powder
1 tsp vanilla extract
2 tsp honey
Preheat oven to 200°C.
Line an oven tray with baking paper.
Place rhubarb, vanilla pod and seeds on the tray.
Drizzle with glaze and honey.
Roast until tender, 15 mins; stand until cool.
Discard vanilla pod.
Puree the rhubarb mixture with coconut milk and extra honey.
Pour into ice-block mould.
Cover mould with a double layer of plastic wrap to keep the ice-block sticks upright.
Pierce plastic with a small knife, then push an ice-block stick into each hole.
Freeze until frozen, 4 hours.
When ready to coat the frozen popsicles, make chocolate coating.
Line an oven tray with baking paper and place in the freezer.
Pour the chocolate coating into a small, deep bowl.
Place almonds in another small bowl.
Dip popsicle moulds very briefly in boiling water; remove popsicles.
Dip popsicles halfway into chocolate coating, then dip into almonds.
Place on the chilled oven tray.
Freeze until chocolate coating is set, about 5 mins.
To make chocolate coating, stir ingredients in a small saucepan over low heat until mixture is combined.
Remove from heat; stand at room temperature.