Keto Ginger & Rhubarb Creamsicles

These keto popsicles are made with layers of orange flavoured clotted cream and a fruity layer of tangy rhubarb & spicy ginger. For those who are not familiar, clotted cream is very high in fat, at about 60%. It makes these popsicles very creamy - just like a frozen fat bomb - and works well with the zingy fruit layer. If you can't find clotted cream, you can use heavy whipping cream.

To add sweetness, I used low-carb ginger syrup from NuNaturals which is made with glycerin, water, stevia extract, organic ginger extract, xanthan gum (beware is you are paleo) and guar gum. It's about 4 times sweeter than sugar so keep that in mind when you substitute it with other low-carb sweeteners.

Ginger & rhubarb is a refreshing flavour combination but it may be an acquired taste for some of you. If you prefer more classic flavours like chocolate or vanilla, check out my keto ice-cream recipes.

Preparation time

Hands-on:    30 minutes
Overall:     5-6 hours

Nutritional values (per serving, 1 regular popsicle)

Total Carbs	4.6	grams
Fiber	0.8	grams
Net Carbs	3.8	grams
Protein	1.5	grams
Fat	32.4	grams
of which Saturated	20.4	grams
Energy	317	kcal
Magnesium	10	mg (3% RDA)
Potassium	167	mg (8% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (2%), fat (93%)

Ingredients (makes 8 regular or 16 small popsicles) Orange cream layer:

• 1 ¼ cup heavy whipping cream (300 ml/ 10.1 fl oz)
• zest from 1 medium orange (1-2 tbsp), or 1-2 tsp sugar-free orange extract
• 1 pack clotted cream, room temperature (227 g/ 8 oz)
• 1 tbsp NuStevia Ginger Syrup (15 ml) or ¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

Ginger-rhubarb layer:

• 2 ½ cups rhubarb, roughly chopped (305 g/ 10.8 oz) - ideally use pink stalks, not green
• 2 tbsp grated ginger root (12 g/ 0.4 oz)
• ¼ cup water (60 ml/ 2 fl oz)
• 2 tbsp NuStevia Ginger Syrup (30 ml) or ½ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)

Instructions

1. Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...
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.
3. Chop the rhubarb and grate the ginger.
4. Place both into a sauce pan. Add ¼ 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.
5. Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.
6. Add a tablespoon of the ginger syrup and combine well using a hand whisk.
7. Assemble 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.
8. To 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.
9. Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.

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