Step 1

Bring the 1 1/2 cups rhubarb, 2 cups of the strawberries, and the 1 cup water to a boil in a small saucepan. Add the 2 Tbsp honey, reduce heat, and simmer for 10-15 minutes, until rhubarb is dissolved. Let cool slightly, about 10 minutes.

Step 2

Blend in a blender until smooth. Add the 1/2cup of coconut milk fat and the 1/4 cup of heavy cream, and blend again until evenly blended.

Step 3

Gently fill popsicle molds with remaining sliced strawberries, very loosely filling them with the strawberries. Pour popsicle mixture over strawberries into molds.

Step 4

Freeze for ½ hour. Add sticks, then freeze for at least another 4 hours.

Step 5

To remove, run popsicle mold under very hot water for about 30 seconds. Carefully pull popsicles out of molds. Store in an airtight container, like a plastic bag, in the freezer for up to 2 weeks for the best quality.