Prep the rhubarb: Rinse and trim the ends. Slice into 1/2-inch pieces. If using frozen rhubarb, no need to thaw fully.

Make the rhubarb base: Add rhubarb, strawberries (if using), sugar or honey, water, and a pinch of salt to a medium saucepan. Bring to a gentle simmer over medium heat.

Cook until soft: Stir occasionally and cook 8–12 minutes, until the rhubarb breaks down and the mixture looks saucy. Taste and add a little more sweetener if needed; it should be pleasantly tart-sweet.

Cool slightly: Take off the heat. Stir in lemon juice and vanilla. Let it cool for 10–15 minutes so the steam subsides.

Blend: Transfer to a blender and blend until smooth. For a rustic texture, pulse instead of puréeing fully. If it seems too thick, add a splash of water.

Choose your style: For creamy pops, blend in Greek yogurt or coconut milk until silky. For fruit-only pops, proceed without dairy.

Fill the molds: Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion. Tap the mold lightly on the counter to release air bubbles.

Add sticks and freeze: Insert sticks and freeze for 4–6 hours, or until fully solid. Overnight is best.

Unmold: To release, run warm water around the outside of the molds for 10–15 seconds. Wiggle gently and pull straight up.

Serve: Enjoy right away, or store for later using the tips below.