Summer is finally here! Start the summer off right with these cool and refreshing Rhubarb Hibiscus Paletas.
I am excited to be participating in this years Paleta Week which is hosted by Lola from Lola’s Cocina! Paletas are a traditional frozen dessert from Mexico. They are usually made out of fresh fruits and other local ingredients.
These Rhubarb Hibiscus Paletas are inspired by Mexico and my Midwestern roots. Hibiscus flowers are very traditional in Mexican paleta recipes. I wanted to pair the hibiscus flowers with something that was a little unexpected like rhubarb. Even though Rhubarb isn’t used in Mexico, the flavor profile pairs beautifully with the hibiscus.
A little bit of sugar sweetens up the paletas. If you prefer things on the sweeter side, you might want to increase the sugar. Sometimes I find that if you use too much sugar, it can overpower the natural floral notes of the hibiscus.
I was able to make 4 paletas in my popsicle mold. Depending on the side of your popsicle mold, you might get a few more out of the recipe. This recipe can easily be doubled if you need a larger amount.
Treat yourself with a cold Rhubarb Hibiscus Paleta this summer! They are easy to make and only require 4 ingredients! For more paleta recipes, be sure to head over to Instagram and search #paletaweek for more recipe ideas from other bloggers!
- 2 Cups Rhubarb, sliced
- 3 Cups Water
- ⅓ Cup Sugar
- ½ Cup Dried Hibiscus Flowers
- In a large saucepan combine the rhubarb, water, and sugar. Bring to a boil over medium high heat. Once boiling, lower heat to low. Cook for 20-25 minutes, until the rhubarb has softened.
- Add the dried hibiscus flowers. Cook for 10-15 minutes.
- Turn off the heat and let cool for a few minutes.
- Carefully use a fine mesh strainer to strain the mixture into a large pitcher or measuring cup.
- Pour the strained liquid into the popsicle molds.
- Freeze until solid, about 4 to 6 hours. I like to freeze them overnight.