These strawberry rhubarb pie à la mode popsicles have strawberry rhubarb compote layered up with luscious vanilla bean cream and crumbles of pie crust on top. In honor of popsicle week and in collaboration with Rodelle Vanilla, these popsicles will take you to popsicle paradise all summer long.
I’ve been obsessed with popsicles for a long time – I mean, who hasn’t right? This is no revelation. But my love of popsicles transcends normal dessert fandom. It goes back to the days of the ice cream truck rolling down my street, which in my opinion is a completely misnamed entity that should be called the popsicle truck for that’s primarily what it peddles. My pipe dream is to drive a popsicle truck that blasts showtunes and hawks things like these strawberry rhubarb pie à la mode popsicles or maybe these chocolate banana tahini popsicles.
We’ll come back to my popsicle mania in a second, but first, let’s zoom in on these popsicles:
These strawberry rhubarb pie à la mode popsicles are the second of a year-long recipe and video partnership Alanna and I are working on with Rodelle. A few of the recipes that I developed for Snixy Kitchen in collaboration with Rodelle will live here – like these popsicles – but be sure to follow Rodelle’s social channels to catch a new recipe video once a month.
So back to the ice cream truck (*cough* popsicle truck) obsession. I grew up outside the city lines in an area without street lights or often proper street signs. This meant it was rare and very special when the ice cream truck paid us a visit. In middle school though, the ice cream truck parked in front of the school. This guy had a knack for the hustle.
I learned two important lessons in middle school: 1. If you ask sweetly, the ice cream man will give you “broken” popsicles for free, and 2. If you make friends with the ice cream man, he’ll save the broken ones for you. That or he’ll just accidentally break them, which seems more likely now that I think back on it. The ice cream man shared my birthday and I brought him a balloon to tie on his truck to celebrate each year.
I had the hustle down too.
As a 30-something adult, this sounds much creepier in retrospect, but also, I got free popsicles for two years, so I’m not complaining.
These strawberry rhubarb pie à la mode popsicles combine the best of three worlds: pie, ice cream, and popsicles into one deliciously melty treat. There’s layers of tart vanilla-laced strawberry rhubarb compote poured between layers of vanilla bean cream, and the whole thing gets crumbled with vanilla pie crust. Flecks of bean from Rodelle’s vanilla paste are a quick way to give the cream layer an ice cream-like flavor without having to steep the cream in vanilla beans, getting you to popsicle paradise even quicker.
The crumbled pie crust technique was inspired by the shortbread crumbles on Honestly YUM’s lemon bar popsicles and it adds so much in flavor and texture to the popsicles! You can make your own gluten-free pie crust crumbles pretty easily using the recipe below, or you can bake a pre-made pie crust to make it even quicker – your choice.
I’ll just be over here eating all the popsicles while this baby responds with enthusiastic kicks to my ribs.
What popsicles are on your list this week for #POPSICLEWEEK? Head over to Wit & Vinegar for more popsicle week inspiration!
Disclosure: Special thanks to Rodelle for sponsoring this post! Find more Rodelle inspiration on Facebook, Instagram, or Pinterest. And thanks to you for supporting the brands that keep Snixy Kitchen cooking! **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!
Strawberry Rhubarb Compote
Vanilla Cream Layer
Gluten-Free Pie Crust**
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**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!