Roasted rhubarb and balsamic popsicles

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 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

    Chocolate coating

    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.