This simple smoothie is perfect for spring when your garden (or the local farmers’ market) is overflowing with rhubarb and strawberries. We love the tang of rhubarb and chooses not to sweeten our purée at all, but you can add a natural sweetener if you prefer.
"The cooked rhubarb in this colorful smoothie contains many powerful antioxidants (including lycopene). Calcium and Vitamin K also contribute to a healthy digestive tract. A perfect way to start the day."- Erika Weissenborn B.Sc. FNH, CHN
Extra PrepRhubarb Puree Ingredients
- 2 stalks of rhubarb cut into 1-inch (2.5 cm) pieces
- 1/4 cup (60 mL) water
- Honey or maple syrup (optional)
Rhubarb Puree Directions
- Place the rhubarb and water in a medium saucepan and heat on medium until bubbling. Reduce the heat to low and cook until soft, 10 to 12 minutes.
- Remove from the heat, stir in the honey or maple syrup if using and let cool completely. Leftovers will keep refrigerated in an airtight container for 3 to 4 days.
- ¼ cup (60 mL) water
- 2 Tbsp (30 mL/28 g) Skinny B cereal
- ¾ cup (180 mL) plain non-fat Greek yogurt
- ¾ cup (180 mL) unsweetened almond milk
- ½ cup (120 mL) sliced strawberries
- ½ cup (120 mL) rhubarb purée (see above)
- Pour the water into a bowl, stir in the Skinny B cereal and let sit for 5 minutes.
- Place all the ingredients in a blender and process until smooth. Pour into glasses and serve.
Nutrition Facts for Refreshing Rhubarb Smoothie
NUTRITION FACTS: PER 300 G SERVING. Calories (150) Total Fat (5 g) including Omega-3 (1.5 g) and Omega-6 (1 g) Total Carbohydrates (16 g) Dietary Fibre (3 g) Protein (9 g) Provides 24% of your daily calcium needs based on a 2000-calorie diet.
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