For a refreshing twist on the popular frosé cocktail, try these adult ice blocks with stewed rhubarb.

Recipe and photo:  Julie Legg of Rediscover

Tips: Freezing overnight made for a great, firm result: a beautiful soft pink blush, a fresh and crisp flavour (not a sweet ice pop by any means) with some soft rhubarb to munch on too. I even added an edible flower for extra colour before setting. The higher the alcohol content, the less likely it is to freeze.

INGREDIENTS
4 stems rhubarb
1 1/2 cups water
2 Tbsp white sugar
3 cups rosé
1 tsp lemon zest
edible flowers, optional

METHOD
Trim end from rhubarb, wash and cut into small 3cm pieces. Add to a saucepan with water and sugar. Simmer, covered, over a medium heat for approx 8-10 minutes until soft. Drain the rhubarb, reserving 3/4 cup of rhubarb water (the original water quantity will reduce during simmering). Add both the stewed rhubarb and water to the rosé. Allow to chill (either on the bench or the fridge).

Scoop a teaspoon of stewed rhubarb and place into the ice pop moulds, top with rosé liquid and float a washed edible flower on top (to be fancy). Add your ice pop stick and place in freezer on a flat surface, overnight.

Makes approx 10 ice pops (depending on your mould size).