Rhubarb just got a whole lot ‘cooler’. These are the perfect refreshment this summer, and you can even add some Vega powder to increase the protein content too! Want to take them to the next level? Before pouring into your ice lolly mould, swirl with coconut plant-based alternative to yoghurt.
200 g rhubarb
250 mL water
125 g raspberries
180 mL orange juice
60 mL maple syrup
1-2 Tbsp orange zest
½ inch fresh ginger
Optional: scoop of vanilla Vega
- Place the chopped rhubarb, raspberries and water in a small pan over a medium heat. Bring to the boil then simmer for about 15 minutes, until the rhubarb is tender.
- Pour the mixture into a blender with the orange juice, ginger, zest and maple syrup. Blend until pureed. Add in a scoop of Vega if you wish and blend until smooth (note: more liquid may be required when adding Vega). Place in the fridge to cool.
- Once cool, pour into ice lolly moulds and freeze.