Place rhubarb, strawberries, and 3 tbsp of water in small sauce pan, bring heat up to medium high. Use potato masher to squish strawberries. Keep the mixture at low simmer until the rhubarb is softened - shouldn't be more than 5 minutes. Pour cooked mixture into blender and puree - if it's too tart, add 2 tbsp of raw honey. Transfer puree to freezer, chill for a half hour. Once mixture is cooled, whip crème fraîche, maple syrup, and vanilla extract for 2 minutes to make whipped cream. Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze.
As the Butter Churns
Author: Ellen Fagan and Victoria Peila