Summer time rhubarb season is upon us and that means time for smoothie season as well. Last year, we ripped out half of our rhubarb and transplanted it further from the house and separated it to create a bigger patch. Those plants are still struggling, but our other large patch is doing fine.
My kids love rhubarb muffins and are OK with rhubarb crisp, but they really like a bit tossed in a smoothie. The like the kick of “sour celery”.
These days, we are adding Greek yogurt to everything since it is the only form of protein we can find in any grocery stores during the quarantine meat shortage. Even the dried beans are cleared out!
Strawberry Rhubarb Yogurt Smoothie
- 1 cup chopped rhubarb that has been cooked down slightly or frozen and thawed
- 1/2 cup frozen or fresh strawberries
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup crushed ice
- 1 cup whole milk
Toss it all in a container. The order doesn’t really matter if it is a good blender.
Using a regular blender or immersion blender, whip on high for at least a full minute. You want it whipped for a while to break up the strings in the rhubarb. I find the tang of the rhubarb really enhances other flavors. It is kind of like adding a dash of lime to your cocktail. It just gives a nice acidic punch.
Also check out:
Pear Rhubarb Smoothie with Dandelion Greens
Rhubarb & Mixed Berry Pie {Gluten Free}
Rhubarb Oat Muffins with a Tart Rhubarb Glaze