These swelteringly sour paletas are great for when you are eating outside not because you are enjoying some al fresco dining but because you don’t want your kids to know you are eating a popsicle at ten in the morning.
The rhubarb I foraged from my friend Holly’s neighbor who had an abundant bush growing by her garbage cans in the alley. There was also some milkweed and dandelions but I guarantee you neither of those would’ve made paletas as beautiful or delicious as these.
- 5 cups chopped rhubarb (about 1 1/4 pounds)
- 3/4 cup tangerine juice
- 3/4 cup granulated sugar
- 1 cup sliced strawberries
- Combine rhubarb, juice, and sugar in a medium saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until rhubarb is very soft, about 5 minutes.
- Pour mixture into a blender and cover with a dish towel (don't put the lid on, the mixture is too hot and the lid might blow off when you turn on the machine). Hold the dish towel over the blender and blend until smooth.
- Strain rhubarb mixture through a fine mesh strainer set over a bowl. Press down on the solids to extract all the juice. You can also just make the paletas with the unstrained mixture, they won't be a clear pink color but you probably will get an extra paleta or two. If you do strain it you can save the rhubarb pulp (which at this point is really more like a sauce) and spread it on toast, mix into oatmeal, or spoon over ice cream.
- Place a few strawberry slices in the bottom of each paleta mold, evenly distribute the rhubarb mixture between the molds, insert the popsicle sticks and freeze at least 4 hours or until solid.