Strawberry Rhubarb Pie à la Mode Popsicles featuring strawberry rhubarb compote, vanilla cream and gluten-free pie crust sprinkles! Check out how to make these delicious popsicles with our easy video!
- 60 mins
- 10 servings
Strawberry Rhubarb Compote
- 12oz strawberries, chopped (about 3 cups)
- 12oz rhubarb, sliced into ¼-inch pieces (about 3 cups)
- 1 tablespoon lemon juice
- Zest of a small lemon
- 1½ teaspoon Rodelle Organics Pure Vanilla Extract
- ¼ cup + 2 tablespoons sugar
Vanilla Cream Layer
- ¾ cup plain whole milk or non-fat yogurt
- ½ cup sugar
- 1 teaspoon Rodelle Vanilla Paste
- 2 oz cream cheese
- ¾ cup heavy cream
Gluten-Free Pie Crust**
- 1/4 cup (30g) gluten-free oat flour
- 3 tablespoons (25g) millet flour, plus more for dusting
- 2 tablespoons (20g) sweet rice flour
- 2 tablespoons (15g) tapioca starch/flour
- ½ tablespoon sugar
- 4 tablespoons cold unsalted butter, cut into tablespoons
- ¾ teaspoons Rodelle Organics Pure Vanilla Extract
- Pinch salt
- 2-3 tablespoons ice water
**Notes: If you don’t feel like making the gluten-free crust from scratch, you can either make your favorite non-gluten-free pie crust, or use frozen pie dough to make it simpler!
- Add all the strawberry rhubarb compote ingredients to a medium pot and bring it to a simmer over medium heat. Reduce to medium-low and cook 5-7 minutes, until the rhubarb breaks down. Let cool while you prepare the vanilla cream layer (I placed my compote in a bowl in the freezer to speed up the cooling).
- Make the vanilla cream layer: add the yogurt, sugar, vanilla paste, and cream cheese to a blender and blend until smooth, scraping down the sides as needed. Pour in the heavy cream and stir to combine. Transfer to a liquid measuring cup or something with a spout for easy pouring, scraping the insides of the blender.
- Without washing the blender, add the strawberry rhubarb compote to the blender and blend until smooth. Transfer to a liquid measuring cup or something with a spout for easy pouring, scraping the insides of the blender.
- Pour the fillings into the popsicle mold, layering vanilla cream, strawberry rhubarb compote, vanilla cream, and more strawberry rhubarb compote. Freeze until firm, 12 hours or overnight.
- Meanwhile, prepare the pie crust. Whisk together the oat flour, millet flour, sweet rice flour, tapioca starch, sugar, and salt in a small bowl.
- Add the cold butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a almond. Drizzle in the vanilla.
- One tablespoon at a time, dribble in the ice water, combining each time, until the dough holds together when pinched with your fingers (add water until it just holds together, but is not sticky. Form the dough into a ball and flatten into a disk. Wrap the dough in plastic and chill for 30 minutes.
- Meanwhile preheat the oven to 425°F.
- Dust a piece of parchment paper lightly with millet flour. Roughly roll the dough into a circle, oval, or rectangle on the floured parchment paper, dusting with millet flour and flipping to keep it from sticking, until it is between 1/8 and ¼ inch thick. Prick the bottom all over with a fork.
- Lift the parchment paper with the dough onto a baking sheet and bake on the middle rack for 20-30 minutes, until it turns light golden brown, rotating halfway through. Check your pie crust after 15 minutes to make sure it isn’t getting too dark, as the baking time will depend on the thickness you roll it out!
- Let cool completely. Once cool, finely chop and crumble the pie crust onto a plate.
- Running the popsicle mold under warm water, remove the frozen popsicles from the mold onto a baking sheet. This should make the outsides just a little melty, which will help the pie crust crumbles stick! Press, dip, or sprinkle both sides of each popsicle with pie crust crumbles. If not eating right away, place baking sheet in freezer and once firm, you can store the popsicles in a large freezer bag until you want to eat them!