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Rhubarb Smoothie

Rhubarb Smoothie

A refreshing and tangy rhubarb smoothie, perfect for a healthy breakfast or a light snack. This recipe uses fresh or frozen rhubarb for a vibrant flavor profile.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Beverage, Breakfast, Snack
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup rhubarb chopped, fresh or frozen
  • 1 cup plain Greek yogurt or dairy-free alternative
  • 0.5 cup milk dairy or non-dairy
  • 1 tablespoon honey or maple syrup, to taste
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon ground ginger optional
  • 4-6 ice cubes if using fresh rhubarb

Method
 

Instructions
  1. If using fresh rhubarb, wash and chop it into small pieces (about 1-inch). If using frozen rhubarb, no need to thaw.
  2. Combine the chopped rhubarb, Greek yogurt, milk, honey (or maple syrup), vanilla extract, and ground ginger (if using) in a high-speed blender.
  3. If using fresh rhubarb, add 4-6 ice cubes to the blender. If using frozen rhubarb, you might not need additional ice.
  4. Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the blender if necessary to ensure all ingredients are incorporated.
  5. Taste the smoothie and adjust sweetness as desired by adding more honey or maple syrup. If it's too thick, add a splash more milk; if too thin, add a few more ice cubes or a little more yogurt.
  6. Pour the rhubarb smoothie into two glasses and serve immediately. Garnish with a sprinkle of ground ginger or a small piece of fresh rhubarb, if desired.

Notes

For an extra boost of nutrients, consider adding a handful of spinach (you won't taste it!) or 1 tablespoon of chia seeds to the blender. The tartness of the rhubarb pairs well with a variety of fruits, try adding half a banana or a few strawberries for a different flavor profile.