Mix rhubarb puree and syrup
Mix strawberry puree and syrup
Store in squeeze bottles
Place the calippo molds in an ice cream cone holder.
Pour 1 cm of strawberry mix into each mold.
Freeze at -40°C
Pour 1 cm of rhubarb strawberry mix
Freeze at -40°C
Repeat with each flavor until the mold is filled.
Close the mold and keep in the freezer until serving.
Serve the Calippos on a frozen support or crushed ice.