No, I didn't mean to say Pop Tarts. I'm talking about Rhubarb Ice Pops. Here's an interesting ice pop if you like rhubarb. I love the fruit - vegetable - or whatever it is. Alice Waters said about rhubarb "Rhubarb is the vegetable bridge between the tree fruits of winter and summer".
1 lb. of rhubarb
4 oz. water (plus more to cover rhubarb)
4 oz. cane sugar
1 cinnamon stick
2 1/2 oz. heavy cream
10 3 oz. ice-pop molds (or you could us ice cube trays with wooden sticks inserted)
Wash and chop rhubarb into 1 inch pieces. Add approx. 1 inch of water (or enough to cover rhubarb. Cover the pot and cook over med. heat until rhubarb breaks down into a lumpy puree'(about 15-20 min.) Strain the puree' from its juice and reserve both. For the simple syrup: Combine 4 oz. of water with the cane sugar. Add cinnamon stick. Gently heat stirring until sugar is dissolved. Remove from burner and discard cinnamon stick and let syrup cool. For the ice pops: In a pitcher, combine rhubarb puree' and simple syrup. Adjust sweetness now by adding some of the reserved rhubarb juice(some sweetness will dissipate upon freezing - you can use the reserved juice for another purpos - cocktails perhaps? Blend in the cream and pour mixture into ice-pop molds and freeze overnight.
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