Clean the rhubarb stalks then cut into 2-3 cm sticks. Put into an ovenproof dish, add sugar, star anise and vanilla pod. (if use frozen rhubarb there's no need to thaw). Stir roughly then bake for about 20 minutes or until tender but still keeps its form.
Stir the milk, coconut milk, brown sugar and granulated sugar into the rice. Refreshing light but creamy, mellowed withcoconut, layered with fresh and sweet mango that infused with basil, it sure comforts and cools
And the mango, with its bursts of tangy fruit, flavored the whole popsicle more than I expected. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself
– Slice and place on a baking sheet and drizzle with melted coconut oil and paprika (or I think we used some sort of random spice blend that included paprika, which was the closest we could come…) and toss to coat