Around here smoothies are king in the mornings, and some afternoons too. We use frozen fruit for smoothies and go through it lickety-split. Earlier this week while stocking up on frozen berries, I ran across frozen rhubarb.
The frozen rhubarb reminded me of my friend, Julie, who has just tweeted about needing a recipe for a rhubarb strawberry pie, which made me instantly think of another friend, Georgia, and her drool-worthy recipe for Rhubarb Strawberry Pie that I’ve been pining for since discovering it last year.
Anyway, I put two and two together, and since I’m trying to forgo the major sweets right now because I dread short sleeve season almost as bad as matching socks, okay, maybe worse than matching socks, I decided to try a Rhubarb Strawberry Smoothie combo.
Using frozen fruit makes smoothies quick and easy in the mornings when I’m half awake, but you can easily use fresh fruit instead.
What a pretty color huh? I so enjoy eating pretty colored food. I think you will too.
- 1½ cup strawberry, frozen (but you could just as easily use fresh, cut up)
- 1½ cup rhubarb, frozen (ditto on using fresh)
- 1½ tablespoons honey (orange blossom honey is perfect for this recipe; substitute sugar or other sweetener if needed)
- 1½ cup milk (i used fat-free, but low fat, or regular is fine)
- ⅔ cup acai or pomegranate juice
- In a blender, mix all together until smooth.
This recipe was featured on the Women’s Health Magazine site along with some other tasty finds. Check it out!