Keto Ginger & Rhubarb Creamsicles

Step 1Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...

Step 2... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.

Step 3Chop the rhubarb and grate the ginger.

Step 4Place both into a sauce pan. Add ¹/₄ cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.

Step 5Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.

Step 6Add a tablespoon of the ginger syrup and combine well using a hand whisk.

Step 7Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.

Step 8To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.

Step 9Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.