Roasted Strawberry Rhubarb Custard Popsicles

You all know I have no problem with roasting my fruit. If this ice cream wasn’t proof enough, let alone this one, these Roasted Strawberry Rhubarb Custard Popsicles really ought to drive my point home:

Roasted fruit makes desserts better. Especially when custard is involved.

Roasting fruit really brings out it’s sweetness as well as releasing it’s liquid making it easier to turn into a smooth puree. These popsicles are made up of a tangy strawberry rhubarb layer where both strawberries and sliced rhubarb are roasted together with a little sugar, then pureed. To offset their tangy sweetness, they are layered against cold creamy vanilla custard. I don’t know about you but I love rhubarb and custard together. If you do too, this cake definitely has your name written aaaall over it. It was my inspiration for these frozen treats.

Looking for more cool and creamy popsicles?

Cucumber Coconut Lime Popsicles

Banana Split Pudding Pops

Chocolate Peanut Butter Swirl Mousse Pops

Roasted Strawberry Rhubarb Custard Popsicles

 

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Serves: makes 8-10 popsicles

Ingredients

• 2 Rhubarb Stalks, sliced
• 1 pound Strawberries, hulled and halved
• ¼ cup Sugar
• FOR THE CUSTARD LAYER:
• 2 cups milk
• ¾ cups Sugar
• 7 egg yolks
• pinch of salt
• 1 teaspoon Vanilla

Instructions

1. Preheat the oven to 425 degrees. Place the strawberries and rhubarb in a 9x13 baking dish and coat with the sugar. Roast for 25 minutes. Remove from oven and let cool. Pour roasted fruit into a blender and puree until smooth. Run mixture through a sieve, if desired, and discard strawberry seeds. Set aside to chill in the refrigerator
2. FOR THE CUSTARD LAYER:
3. Place the milk, sugar, and salt in a saucepan and heat just to steaming while stirring occasionally to dissolve the sugar. In a mixing bowl, whisk the egg yolks together until smooth. Slowly pour ⅓ of the hot milk in a steady stream into the egg yolks while whisking constantly. Pour the tempered egg yolks back into the pan and heat on medium/high while stirring constantly. Cook until mixture thickens slightly, just enough to coat the back of a spoon. Do not let boil. Remove from heat and stir in the vanilla.
4. Let cool completely.
5. TO ASSEMBLE:
6. Pour the strawberry rhubarb puree and cooled custard into popsicle molds in alternating layers. Freeze for one hour and insert popsicle sticks in the middle of each mold. Freeze for another 6-8 hours or overnight.

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