Creamy Strawberry Rhubarb Bars

This strawberry rhubarb ice cream bar recipe transforms summer's perfect pairing into a nostalgic frozen treat. The tangy sweetness of rhubarb balanced with juicy strawberries creates a sophisticated dessert that brings me back to childhood popsicle days but with grown-up flavor.

I created these bars during a particularly hot summer when my garden was overflowing with rhubarb. The bright color and tangy flavor became an instant hit at our family gatherings.

Ingredients

• Fresh strawberries: Bring natural sweetness and vibrant color. Select plump berries that are fully red with no white shoulders for best flavor
• Rhubarb: Adds that distinctive tanginess that makes these bars special. Look for crisp stalks with good color
• Granulated sugar: Balances the tartness of the fruit. Use regular white sugar for clean flavor
• Sour cream: Provides richness and creaminess without being too heavy. Full fat is essential here
• White chocolate: Creates that magical shell coating. Choose a quality brand that contains actual cocoa butter
• Coconut oil: Helps the shell set properly and gives a satisfying snap when bitten
• Freeze dried strawberries: Add beautiful decoration and intensify the berry flavor
• Vodka (optional): Prevents the bars from freezing too hard. A small amount makes them easier to bite

Step-by-Step Instructions

Cook The Fruit Base:

Combine strawberries, rhubarb, sugar, and water in a saucepot over medium-low heat. Cook until everything breaks down into a jammy sauce, about 15-20 minutes. The mixture should thicken slightly and the fruit should completely soften. This step concentrates the flavors and releases all the natural pectin.

Blend The Ice Cream Base:

After cooling the fruit mixture, transfer it to a blender with sour cream, vanilla, and optional vodka. Blend for a full minute to create a smooth puree. This thorough blending ensures no lumps remain and the sour cream is fully incorporated for a silky texture.

Strain For Smoothness:

Pass the mixture through a fine mesh sieve to remove excess seeds. Use a spatula to press firmly, encouraging all the liquid through while leaving behind the seeds. This step isn't about removing all seeds, just enough to improve the mouthfeel of the final product.

Chill Thoroughly:

Refrigerate the base for at least 4 hours or overnight. This resting period allows flavors to meld and ensures the mixture is cold enough to churn properly. The colder your base, the faster and more effectively it will freeze in your ice cream machine.

Prepare And Fill Molds:

Set up your popsicle molds on a baking sheet and insert sticks. Churn the chilled base according to your machine's instructions, then quickly transfer to molds. Press the ice cream firmly into molds to eliminate air pockets and ensure the mixture surrounds the stick completely. Smooth tops with a bench scraper for a professional finish.

Freeze Until Solid:

Cover molds and freeze for a minimum of 4 hours. The bars need to be completely solid before dipping, otherwise they'll melt into the warm chocolate coating.

Create The White Chocolate Shell:

Melt white chocolate and coconut oil together in short microwave bursts, stirring frequently until completely smooth. Allow to cool slightly so it doesn't melt the bars during dipping. The ideal temperature feels warm but not hot to your fingertip.

Dip And Decorate:

Pour chocolate mixture into a tall, narrow container. Unmold frozen bars and dip one by one, holding by the stick. Allow excess to drip off, then immediately sprinkle with freeze dried strawberries before the shell hardens. Work quickly, as the cold ice cream causes the chocolate to set within seconds.

Pin it

The most magical moment of making these bars is watching the liquid white chocolate transform into a solid shell almost instantly upon contact with the frozen ice cream. My daughter calls it 'kitchen magic' and always wants to help with the dipping process.

Storage Tips

Store bars in an airtight container with parchment between layers to prevent sticking. For best texture, allow them to sit at room temperature for 5 minutes before eating so they soften slightly. If your freezer tends to create freezer burn, wrap each bar individually in parchment, then place in a freezer bag.

Easy Variations

This recipe works wonderfully with other fruit combinations. Try raspberry peach for a different summer variation or blackberry lime for a more tart option. You can also swap the white chocolate shell for dark or milk chocolate depending on your preference. The vodka is completely optional, but a tablespoon of any alcohol helps keep the texture softer and more scoopable.

Pin it

Serving Suggestions

These bars make a stunning dessert when served on a platter sprinkled with additional freeze dried strawberries. For special occasions, drizzle melted dark chocolate over the white chocolate shell for a beautiful contrast. I love serving these at outdoor gatherings since the shell helps contain melting and minimizes mess.

Equipment Notes

While specialized popsicle molds work best, you can improvise with paper cups and wooden sticks. When selecting molds, look for silicone versions that release easily without requiring warm water, which can melt your creation. A narrow deep container for dipping makes the process much easier than a shallow bowl.

Frequently Asked Questions

→ Why add vodka to the ice cream mixture?

A small amount of vodka helps prevent the ice cream from freezing too hard, resulting in a more scoopable texture even straight from the freezer. The alcohol content is minimal and doesn't affect the flavor.

→ Can I make these without an ice cream machine?

While an ice cream machine produces the best texture, you can make a no-churn version by whipping heavy cream until stiff peaks form, then gently folding in the cooled strawberry-rhubarb mixture with condensed milk. Freeze in molds as directed.

→ Why strain the strawberry-rhubarb mixture?

Straining removes some of the seeds from the strawberries, which creates a smoother texture in the final product. It's not necessary to remove all seeds, just enough to improve the mouthfeel.

→ Can I substitute the white chocolate for dark or milk chocolate?

Yes, any type of chocolate works for the shell coating. Dark chocolate will provide a nice contrast to the sweet-tart ice cream, while milk chocolate offers a creamier flavor profile.

→ How long do these bars keep in the freezer?

When stored in an airtight container, these ice cream bars will keep well for up to 2 weeks in the freezer. The white chocolate shell helps protect the ice cream from freezer burn.

→ What can I use instead of coconut oil in the shell?

Refined coconut oil is preferred for its neutral flavor and ability to harden quickly at cold temperatures. However, you could substitute with food-grade cocoa butter, though the setting properties may differ slightly.