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These strawberry rhubarb smoothies are so delicious and essentially summer in a cup! They are also very low in fat – made with 0% fat Greek yogurt and low fat milk. This recipe makes two smoothies, but you can easily halve it to make just one.
I have been a bit MIA recently. I had a sunny little escape to the Bahamas. It was wonderful there, and so warm. Now that I’ve returned to Toronto I’m happy to see that the leaves are coming up bright and green on the trees. It’s definitely getting me into the summer spirit and led me to think up these tasty smoothies.
I love the taste of tart rhubarb. My grandmother always grew some in her garden. It reminds of long summer days playing outside in my childhood, and of all the yummy pies my grandmother would bake. And it goes so perfectly with strawberries.
how to stew 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.
Simply wash the stems, chop them into little pieces, and put them in a pot on medium low heat with water and sugar. The plant fibres will break down, leaving you with a delicious compote. Chill it in the fridge until it’s cooled down.
making strawberry rhubarb smoothies
The rest is so easy! Simply take all of the ingredients for the strawberry rhubarb smoothies and blend them together! I decided to make mine a little extra cute with garnishes – strawberries cut into heart shapes, some basil leaves, and a turbinado sugar rim.Print
Delicious, summer-inspired smoothies packed full of strawberries and rhubarb.
3 cups (450 g) frozen strawberries
1 cup (237 ml) stewed rhubarb (see below)
1 cup (285 g) 0% fat Greek yogurt
1/2 cup (118 ml) low fat milk
2 cups (200 g) rhubarb, chopped
2 tsp water
1/3 cup (67 g) granulated sugar
turbinado sugar & lemon juice for rim
Wash rhubarb stems and chop into small pieces.
Add rhubarb, sugar, and water to a pot over medium low heat. Stir occasionally and wait for the plant fibres to break down – about 15 minutes or so. You will be left with a lovely compote.
Chill in the fridge until cool enough to use in the smoothies.
Blend all smoothie ingredients together in a blender.
If you are going to do sugar rim, do it before filling glass with smoothie. Squeeze some lemon juice into a small bowl, and put turbinado sugar in another small bowl. First dip the rim of the cup into the juice, followed by the sugar to make it stick.
Cut strawberries into heart shapes and cut a little slit to fit over rim of glass. Select some cute, small basil leaves from the top of the plant for something extra.
This recipe is for two smoothies. You can easily half the proportions to make one instead.
Keywords: smoothies, strawberry rhubarb smoothies