Description
This refreshing Strawberry Rhubarb Smoothie combines the tartness of rhubarb with the natural sweetness of strawberries and banana for a creamy, nutritious drink perfect for a healthy snack or breakfast. Lightly cooked rhubarb balances the flavors, while Greek yogurt adds protein and creaminess.
Ingredients
Scale
Fruit and Dairy
- 1 cup fresh or frozen strawberries
- 1/2 cup chopped rhubarb (lightly cooked and cooled)
- 1 frozen banana
- 3/4 cup plain or vanilla Greek yogurt
- 1/2 cup milk or almond milk
Flavorings and Add-ins
- 1 tablespoon honey or maple syrup (optional depending on sweetness)
- 1/2 teaspoon vanilla extract
- 4 to 5 ice cubes
Instructions
- Prepare the Rhubarb: Simmer chopped rhubarb with a tablespoon of water for about 5 minutes until soft, then allow it to cool to room temperature.
- Combine Ingredients: Add the strawberries, cooled cooked rhubarb, frozen banana, Greek yogurt, milk, honey or maple syrup if using, and vanilla extract to a blender.
- Blend Smooth: Blend on high speed until the mixture is smooth and creamy, ensuring all ingredients are fully incorporated.
- Add Ice Cubes: Add 4 to 5 ice cubes to the blender and blend again until the smoothie reaches your desired thickness and chill.
- Adjust Sweetness and Serve: Taste the smoothie and adjust the sweetness if needed by adding a little more honey or syrup, then pour into glasses and serve immediately.
Notes
- Rhubarb should be lightly cooked before blending because it is very tart and fibrous when raw.
- Simmering rhubarb with a little water softens it and reduces tartness.
- Frozen strawberries help make the smoothie thicker and colder without watering it down.
- You can substitute dairy milk with almond milk for a dairy-free version.
