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, and had to take the opportunity to try a Rhubarb Strawberry Smoothie combination.
Frozen rhubarb? Who knew.
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 give the Rhubarb Strawberry Smoothie combo a go.
Using frozen fruit makes smoothies quick and easy in the mornings when I’m half awake, but you can easily use fresh fruit instead.
To the frozen fruit, add honey (substitute sugar or another sweetener if needed), milk, and acai or pomegranate juice. Adjust the sweetness to your liking.
Blend everything up until smooth.
What a pretty color huh? I so enjoy eating pretty colored food. I think you will too.
Be sure to check out these other fruity smoothies recipes:
Rhubarb Strawberry Smoothie Recipe
- 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!