1. In a medium saucepan, combine rhubarb, 2 cups strawberries, water, syrup and lemon juice. Bring to a simmer over medium-low heat. Reduce heat to low; simmer for 10 to 12 minutes or until rhubarb is tender, stirring occasionally. Remove from heat; cool slightly.  
2. Place strawberry-rhubarb mixture in a blender or food processor. Cover and blend or process until smooth. Transfer to medium bowl. Refrigerate, uncovered, for 30 to 60 minutes or until completely cool.
3. Thinly slice remaining ¼ cup strawberries. Gently press strawberry slices to inside sides of 10 (3-ounce) pop molds. Pour cooled strawberry-rhubarb mixture into pop molds. Cover with lid.* Insert craft sticks. Freeze for 4 hours or until firm.
4. To unmold paletas, dip molds into cool water until paletas loosen from molds. Gently remove paletas from molds and transfer to a baking sheet lined with parchment paper. Freeze for 10 minutes.
5. Drizzle paletas with melted vanilla coating and sprinkle with pistachios, if desired. Lightly cover with plastic wrap; store in freezer until ready to serve.

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*If pop molds have individual lids with attached sticks, cover molds with foil. Cut small slits in foil and insert craft sticks into each pop.