Tart rhubarb is paired beautifully with sweet and aromatic strawberries in these delicious rhubarb strawberry smoothies. These smoothies are so flavourful; essentially summer in a glass. The best! They are made with 0% fat Greek yogurt and low fat milk, making them very low in fat. And they are packed full of Vitamin C.
This recipe makes two smoothies, but you can easily halve it to make just one. As soon as fresh rhubarb hits the markets in summer I start making these as a tasty summer treat. Try my simple rhubarb tart for another delicious way to use rhubarb.
The only thing about this recipe that takes any time is the stewing and cooling the rhubarb. The good thing is that this can be done ahead of time, even a few days before, if you prefer.
Ingredients
- Rhubarb - Make sure to choose stems that are bright pink in colour for the prettiest smoothie. I used fresh rhubarb. If you are using frozen, thaw it first.
- Frozen strawberries
- 0% fat Greek yogurt
- Low fat milk
- Water
- Granulated sugar
- Optional garnish: basil leaves, strawberries, turbinado sugar and lemon juice for rim
See the recipe card below for quantities.
Substitutions
Fresh rhubarb - You can substitute with frozen rhubarb, just thaw it first.
0% fat Greek yogurt - You can substitute with the yogurt of your choice, however, I recommend using a plain flavoured Greek yogurt to get the right flavour and consistency in your smoothies.
Instructions
Wash the rhubarb stems and chop them into little pieces. Add them into a saucepan with water and sugar.
Cook on medium low heat, stirring occasionally, for about 15 minutes or so until the plant fibres break down. You will be left with a lovely rhubarb compote. Transfer the compote to a bowl and chill in the refrigerator. (You can make this part of the recipe up to a few days in advance.)
Once the compote is cooled, take all of the ingredients for the strawberry rhubarb smoothies and blend them together until smooth.
You can optionally garnish with strawberries, some basil leaves, and/or a turbinado sugar rim. To make the rim, before pouring the smoothies, dip the edges of the glasses into lemon juice then into the sugar.
Equipment
You will need a saucepan to cook the rhubarb, as well as a blender to blend the smoothies together.
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Storage
While I really recommend drinking fresh smoothies right away for the best flavour and texture, you can store them in the refrigerator for up to 24 hours.
You can also freeze smoothies in an airtight container, however, make sure to consume them within 3 days or they will begin to taste quite flat. To thaw, set them in the refrigerator overnight and stir to recombine any separation that occurred.
Tip for Success
Cook the rhubarb compote in advance to make throwing your rhubarb strawberry smoothies together a breeze. You can do this up to a few days in advance.
FAQ
Rhubarb is quite tart on its own. It is often paired with a sweet fruit to lessen the rhubarb's acidic tanginess. Strawberry does this wonderfully, and its signature sweet aroma pairs beautifully with the fruitiness of rhubarb's flavour.
You do not need to cook rhubarb stems before using them in a smoothie, however, I recommend that you do because stewing the rhubarb enhances its flavour in a beautiful way.
No, do not consume rhubarb leaves either cooked or raw. The leaves contain oxalic acid, which makes them poisonous to humans and pets. Discard the leaves into your compost. Don't worry, the stems are perfectly safe to consume.
📖 Recipe
Rhubarb Strawberry Smoothies
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Smoothies
- Cuisine: American
Description
Tart rhubarb is paired beautifully with sweet and aromatic strawberries in these delicious rhubarb strawberry smoothies. These smoothies are so flavourful; essentially summer in a glass!
Ingredients
2 Smoothies:
3 cups (450g) frozen strawberries
1 cup (250ml) stewed rhubarb (see below)
1 cup (285g) 0% fat Greek yogurt
½ cup (118ml) low fat milk
Stewed Rhubarb:
2 cups (200g) rhubarb, chopped
2 teaspoons water
⅓ cup (67g) granulated sugar
Optional garnish:
strawberries
basil leaves
turbinado sugar & lemon juice for rim
Instructions
Stewed Rhubarb:
Wash the rhubarb stems and chop them into little pieces. Add them into a saucepan with water and sugar.
Cook on medium low heat, stirring occasionally, for about 15 minutes or so until the plant fibres break down. You will be left with a lovely rhubarb compote. Transfer the compote to a bowl and chill in the refrigerator.
Smoothies:
Once the compote is cooled, take all of the ingredients for the strawberry rhubarb smoothies and blend them together until smooth.
You can optionally garnish with strawberries, some basil leaves, and/or a turbinado sugar rim. To make the rim, before pouring the smoothies, dip the edges of the glasses into lemon juice then into the sugar.
Notes
This recipe is for two smoothies. You can easily half the proportions to make one instead.
Nutrition
- Serving Size:
- Calories: 359
- Sugar: 55.1 g
- Sodium: 97.3 mg
- Fat: 1.7 g
- Carbohydrates: 83.1 g
- Protein: 7.7 g
- Cholesterol: 8.6 mg
Keywords: rhubarb smoothies
Holly Jade says
I shouldn't be looking at your recipes whilst pregnant. I NEED one of these now, or 10! 😉
Asha says
Lol the recipe is right there!
Carol says
So good!
Asha says
Thank you 🙂
Katie says
Delicious! I love strawberry rhubarb.
Asha says
Me too! 🙂
Yvonne says
Yay my rhubarb finually is ripe enough. Going to make these again.
Asha says
Thanks, that's great! I just started growing rhubarb as well
Isabelle says
So in love with these. Thank you so much!!
Asha says
Thank you ❤️
Raquel says
Super delicious!!
Asha says
Thanks ❤️