I’ve been collecting smoothie recipes lately with pinterest and have so many new ones I want to try! This rhubarb smoothie is definitely a winner, and one I’ll make again, at least as long as rhubarb is in season. It’s tart and refreshing, but creamy and desserty too.
I modified the recipe quite a bit from the one linked above so I’m posting my own version. I got rid of the soy yogurt (I’m not a fan and don’t keep it on hand), plopping in some thick coconut milk and a bit of juice. I also added vanilla powder, but you could use vanilla extract. I think the addition of vanilla is really nice here. I also always use frozen banana in my smoothies.
You have to cook the rhubarb first and let it cool. I just stewed it up, let it come to room temperature, then stuck it in the fridge for an hour while I did yoga.
1 1/2 cups rhubarb
2 T vanilla sugar (you can use regular sugar or another sweetener, I’m sure)
1/4 cup water
1 frozen banana (I always keep chunks of banana in the freezer)
2 T coconut milk (not light)
splash of lemon juice
1/2 tsp cinnamon
pinch of vanilla powder
First, make the stewed rhubarb. Place the rhubarb, sugar, and water in a saucepan and bring it to a boil. Simmer it, stirring occasionally, for about 15 or 20 minutes, until the rhubarb has broken down.
Let the rhubarb cool, and chill it in the fridge. Put the rhubarb and next 5 ingredients in a blender, adding enough almond milk to get your smoothie to blend . Garnish with a sprinkle of cinnamon and enjoy!
The original recipe says this makes 3-4, but mine made more like 2 small servings.