High Line vendor People's Pops is known for transforming locally grown fruit into delicious hand-made pops. Visit them on the High Line at West 16th Street, or create your own strawberry rhubarb pops using their special recipe:
People's Pops Strawberry Rhubarb Pops
yield – 10 – 3 fl oz pops
½ pound rhubarb (2 to 3 stalks), trimmed and chopped into 1-inch pieces
10 ounces (2 ½ cups) strawberries, hulled
4 ounces dark organic cane sugar
4 fluid ounces water
2 tablespoons freshly squeezed lemon juice
Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, allow syrup to cool.
Pour about ½ inch of water into a shallow, heavy nonreactive saucepan and add the chopped rhubarb. Cook over medium heat, stirring frequently to make sure the rhubarb doesn't stick to the bottom of the pan and burn, until the pieces have mostly dissolved into a thick puree, about 10 minutes - you should have about 1 cup. Let cool to room temp.
Wash strawberries, puree and combine with rhubarb, simple syrup and lemon juice.
Pour into molds, add sticks and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage or serve at once.