Summer Recipe: Strawberry Rhubarb Popsicles


Popsicles have been the name of the game at the Roulant this past month, with the sweet frozen treat being shared with the community at Rue Fermier in July, and leftovers spilling over into the past few weeks to the delight of volunteers, community members and staff.

While the primetime for strawberries at the Roulant farm has passed, some strawberry varieties fruit in the fall which means you can still catch Quebec strawberries in many markets or grocery stores. Meanwhile, the rhubarb season continues into August, depending on the age and size of your plants, how much you have harvested already, and that enough leaves remain for the plant to be strong enough for the next growing season. 

Did you know : the Roulant has both of these plants growing in the Terrasses Roy gardens! The Seascape variety of strawberries is a fall harvest that can be found on the east side of Terrasses Roy, while the rhubarb is on the west side next to the tiered seating area. Since the rhubarb plants are just in their first year, we don’t recommend further harvesting, but we invite you to taste and harvest the other flowers, fruit, herbs and vegetables that grow in the Terraces Roy, after rinsing them thouroughly. The golden rule of harvesting is to always leave some for others! Please do not damage, uproot or move the plants. Thank you and enjoy!

Whether you’re harvesting fresh from your own or a community garden, pulling from your freezer, buying local or finding ingredients that fit within your budget, popsicles are easy to make and a great seasonal treat to share with friends and family. Enjoy!

Vegan Strawberry Rhubarb Coconut Popsicles

Yield: 12 popsicles


  • 500 ml strawberries, pureed
  • 500 ml rhubarb, pureed
  • 400 ml (or 1 can) Coconut Cream
  • 3 cups of maple syrup


  • Popsicle molds*
  • Popsicle sticks

*Don’t have a popsicle mold? Try an ice cube tray, muffin tin, paper cups, small yogurt containers or a loaf pan divided and lined with parchment paper.  


1. Blend pureed strawberries and rhubarb in a blender or food processor.
2. Add the coconut milk and maple syrup and mix well.
3. Fill popsicle molds*, refilling until all mixture is used up.
4. Freeze until popsicles have set. 
5. To release from molds, dip the outside of the mold in hot water until popsicle pulls free.

– Katherine

Photo by Ivan Arturo Escobar