Summery Rhubarb Ripple Ice Lolly Recipe

Name: Summery Rhubarb Ripple Ice Lolly
Total time: 150 min
Yield: 6
Ingredients: 400 g Rhubarb; 150 g Granulated sugar; 50 ml Distilled water; 200 ml Double cream; 100 ml Condensed milk; 1 tsp Vanilla extract

Delight in the tart and sweet flavours of summer with these homemade rhubarb ripple ice lollies. A perfect treat to cool you down.

easy

02:30

METHOD

Step 1.
Combine rhubarb, sugar, and water in a saucepan over medium heat until the rhubarb is soft and the sugar has dissolved.
Step 2.
Let the mixture cool slightly, then puree in a blender until smooth. Strain through a sieve to remove any large lumps, setting aside the rhubarb juice.
Step 3.
In a separate bowl, whip the double cream until it forms soft peaks, then fold in the condensed milk and vanilla extract gently.
Step 4.
Pour a little of the cream mixture into your ice lolly moulds, followed by a drizzle of the rhubarb juice. Use a skewer to gently create a ripple effect.
Step 5.
Freeze the lollies for at least 2 hours. Briefly run the moulds under warm water to easily release the lollies.