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
1/2 cup (118ml) low fat milk
Stewed Rhubarb:
2 cups (200g) rhubarb, chopped
2 teaspoons water
1/3 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
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