Coconut Rhubarb Creamsicles

Coconut Rhubarb Creamsicles // Not Without Salt Coconut Rhubarb Creamsicles // Not Without Salt

This is just the sort of thing you make when spring brings rhubarb as red as a fire truck.

It is just what the day needs when the sun struts its stuff as if it’s summer.

It’s what you make when you taste spring in the form of a rhubarb popsicle at the market while simultaneously sneaking bites of your husband’s coconut creamsicle.

This is what we make to remind us of a sunny day at the farmer’s market where we tucked pea shoots under our arms and each of us devoured a different sort of frozen treat.

We make these because having a stash in the freezer is just what is needed when a sweet little girl is home sick from school with a fever and her mom needs a little sweetness to push through the afternoon.

At the end of a long, sunny spring day, it’s just what is needed.

Coconut Rhubarb Creamsicles // Not Without Salt Coconut Rhubarb Creamsicles // Not Without Salt



Coconut Rhubarb Creamsicles

Makes 10 popsicles

Sweet, tart, and creamy; all the makings of a fine spring treat. Feel free to use coconut cream for an added indulgence. Or part coconut milk and heavy cream if dairy isn’t an issue.

The soft spice adds a warming note but if you want the zip of rhubarb to really shine it’s okay to leave out the spice.

Regular granulated sugar is a fine substitute if you don’t have natural cane sugar.

This is the popsicle mold I use and love: Norpro Ice Pop Maker



Rhubarb Popsicle


1 pound cut up rhubarb

1/2 cup natural cane sugar

pinch ground cinnamon (optional)

pinch freshly grated nutmeg (optional)

1/4 cup water

juice from one small lemon


Coconut Cream

1 15 ounce can full-fat coconut milk

3 tablespoons natural cane sugar

pinch salt

1 teaspoon vanilla extract or 1/2 vanilla bean



For the rhubarb: Add the rhubarb, sugar, cinnamon, nutmeg and water to a saucepan. Cover with a lid then simmer for 15 to 20 minutes or until the rhubarb easily falls apart when gently pressed.

Remove the pan from the heat then add the lemon juice.

Carefully transfer the rhubarb mixture to a blender and blend until completely smooth.

Taste and adjust the seasoning to your liking. You can use less sugar if you like a very tart rhubarb taste.

Let this mixture cool for at least 30 minutes.


For the coconut: In a medium bowl whisk together the coconut milk, sugar, salt, and vanilla.


Carefully divide the two mixtures between 10 popsicle molds.

I like to layer the mixtures then use a butter knife to give a gentle stir, breaking up the layers and adding a subtle marbling.

Freeze until completely firm. At least 4 hours or overnight.

Unmold the popsicles by running warm water on the sides.


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Roasted Broccoli Rabe with Lemon Vinaigrette and Grilled Chicken

Roasted Broccoli Rabe Bowl // Not Without Salt

I usually eat lunch alone. On good days I embrace this luxury and prepare for myself the sort of meal that I know wouldn’t be met with roaring applause at the dinner table. In other words I eat a TON of green stuff when the kids aren’t around. Now of course this doesn’t mean that I keep all the green things for myself. I push green on them as much as I can but when I am alone I really pack it in.

This recipe is just the sort that I like to enjoy alone because it’s green covered in green. Otherwise known as deeply roasted broccoli rabe slathered in a bright lemony, basil-y, pumpkin seedy vinaigrette which actually is more closely related to a pesto. It requires very little time futzing in the kitchen but the end result is full of zippy flavor and hearty enough to last me to dinner. Except for perhaps the 3:00 visit to the candy cupboard. (Please tell me you have one of those too).

Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt

Broccoli rabe feels like broccoli’s fancier cousin. With those frilly leaves and slender stalks it just sort of struts to the plate bringing with it a deep caramelized flavor and a rich bitterness that pairs perfectly with a good bit of lemon.

Feel free to leave off the grilled chicken if you prefer, it doesn’t need it and now that I think about it perhaps a soft boiled egg would replace the chicken quite nicely.


*This post was sponsored by Andy Boy who reinvigorated my love for broccoli rabe and its delightful bitterness. For more recipe ideas be sure to check out their site and Facebook page.

I also made this lovely little grilled cheese with slow-cooked broccoli rabe and sharp cheddar that I think you all would love.


Roasted Broccoli Rabe Bowl // Not Without Salt Roasted Broccoli Rabe Bowl // Not Without Salt

Roasted Broccoli Rabe with Lemon Vinaigrette and Grilled Chicken

Serves 4


The zippy lemon vinaigrette, which actually tip toes to the line of being a pesto, adds a brightness that meets the natural bitterness of broccoli rabe beautifully. In the oven the broccoli rabe crisps and sweetens before it blends with quinoa to create a hearty and very nutritious meal.

Top the bowl with roasted pumpkin seeds, creamy avocado and thinly sliced grilled chicken.



1/2 cup roasted pumpkin seeds + more for serving

1 cup fresh basil leaves

zest and juice from one lemon

salt and pepper

1/3 cup extra virgin olive oil



3/4 cup quinoa

1 1/2 cups chicken stock

1/4 teaspoon salt


Broccoli Rabe:

1/2 bunch broccoli rabe, bottom 2 inches removed and cut into 1 inch pieces

3 tablespoons olive oil

salt and pepper


For serving:

1 large chicken breast seasoned with salt and pepper and grilled, thinly sliced





In a small saucepan combine the quinoa and chicken stock. Bring to a simmer, cover then cook, over low heat, for 13-15 minutes until the quinoa is just cooked. Remove the lid, fluff with a fork and set aside until ready to use. You can use the quinoa warm or at room temperature.


Prepare the dressing by combining the pumpkin seeds, basil, lemon zest and juice, oil and a pinch of salt and pepper in a blender. Blend until completely combined. The dressing will be thick and almost like a pesto. Taste and add more salt if you’d like. It should taste very bright and lemony.


Preheat your oven to 425°F. Add the broccoli rabe to a sheet tray and toss with the olive oil and a hefty pinch of salt and pepper. Toss very well to combine.

Roast in the oven for 15 – 20 minutes or until the broccoli rabe is charred in parts and the stems are tender.


In a large bowl toss together the broccoli rabe, quinoa and lemon vinaigrette. Taste and adjust seasonings to your liking.


Divide the quinoa between four bowls and top the bowls with sliced avocados, grilled chicken and more pumpkin seeds.


Served warm or at room temperature.


Kept covered in the refrigerator this salad will keep for up to 1 week.


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