Rhubarb Strawberry Smoothie
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
I ramble.
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:
Strawberry Oatmeal Smoothie Recipe
Blueberry Coconut Smoothie Recipe
Rhubarb Strawberry Smoothie Recipe
Rhubarb Strawberry Smoothie
A fruity smoothie that is quick and easy to make using frozen fruit.
Ingredients
- 1 1/2 cup strawberry, frozen (but you could just as easily use fresh, cut up)
- 1 1/2 cup rhubarb, frozen (ditto on using fresh)
- 1 1/2 tablespoons honey (orange blossom honey is perfect for this recipe; substitute sugar or other sweetener if needed)
- 1 1/2 cup milk (i used fat-free, but low fat, or regular is fine)
- 2/3 cup acai or pomegranate juice
Instructions
This recipe was featured on the Women’s Health Magazine site along with some other tasty finds. Check it out!
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
I thought I invented the Strawberry Rhubarb smoothie today, but I guess not.
Is the frozen rhubarb blanched first, when I use fresh rhubarb do I use it just like that or blanch it?
I am waiting for my Nutribullet to get here and I can’t wait to try this. I have a TON of frozen rhubarb. I usually only use it to make pies, but I think that this would be a much more calorie conscious way to enjoy it 🙂
I grew up with rhubarb, sand cherries and choke cherries. I love the bard and the honey
is such a good way to sweeten. Mom had the best plants but they don’t live well just anywhere.
Oooh … so jealous! We’ve never grown it before, but would like to try.
I have lyme and mold issues. I can only eat fruits, veggies, and nuts for now to get the toxins out of my body. I tried my rhubarb with an orange, an apple, whey powder, broccoli, green vegetable powder and kale. DELICIOUS.
I love this recipe! I’m definitely going to add this to my list to make over this winter. Also, I’m loving this Apple Butternut Squash Soup recipe as well!
I just tried rhubarb strawberry smoothie with what’s in the fridge; fresh strawberries, fresh rhubarb, apple, yoghurt, cranberry juice and 1% milk, with honey, enough to make two cups. The rhubarb has a skin so it needs extra time in the blender to get that to a smooth consistency. Hubby said “oh, tart.” A dash of tequilas seemed to balance that out, I thought, also adding half a strawberry as a garnish works. Thanks for the courage to give it a try!