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

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.