Rhubarb Smoothies And Shakes Food

RHUBARB SMOOTHIE

Rhubarb Smoothie image

A tangy and sweet rhubarb smoothie recipe that's packed full of nutrients and flavour.

Provided by Shauna Oberg

Time 5m

Number Of Ingredients 8

Ingredients

½ cup frozen chopped rhubarb
¼ cup plain greek yogurt
1 cup unsweetened almond milk (or milk of choice)
¼ teaspoon cinnamon
3 tablespoons cooked oatmeal (rolled or steel cut)
½ teaspoon ground flax
1 tablespoon honey
few small ice cubes

Steps:

Add all ingredients to a blender or Vitamix and combine until smooth. Depending on the tartness of the rhubarb, you may need to adjust the honey. Enjoy!

RHUBARB SMOOTHIES AND SHAKES

Rhubarb Smoothies and Shakes image

A verstatile rhubarb sauce that is good to keep in the refrigerator to whirl with fruit and milk or frozen yogurt for a fast breakfast on the run. Recipe for a Pick-a-Fruit Rhubarb milkshake, using this rhubarb base, is included. Delicious with the strawberry option and the ice cream addition for a thick shake. Edited with twissis' excellent tips: The base mix cooks down to a volume of about 3 cups which would provide 6 servings. For each shake use 1/2 cup base mix, 3/4 cup strawberries or other fruit, and 1/2 cup ice cream (no milk). Thanks to Twissis for these refined directions for using the base mix.

Provided by foodtvfan

Categories Smoothies

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup granulated sugar
1/4 cup orange juice
4 cups fresh rhubarb, chopped
1/2 cup rhubarb, base
1/2 cup frozen blueberries or 3/4 cup strawberry
milk
1 scoop vanilla frozen yogurt (optional) or 1 scoop low-fat ice cream, for a thicker shake (optional)

Steps:

RHUBARB BASE:.
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:.
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.

Nutrition Facts : Calories 142.1, Fat 0.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 35.7, Fiber 2.6, Sugar 31.4, Protein 1

RHUBARB SHAKE

Rhubarb Shake image

A combination of rhubarb compote, honey, yogurt and rosewater, this is unusual shake works either for dessert or as a sweet mid-afternoon snack. Keep in mind that the redder your rhubarb, the rosier the shake. If you can only find green stalks, add a few strawberries to the pot to brighten things up. You can make the compote a week ahead, but don't blend the shake until just before serving. It will separate if left to sit out for more than ten minutes or so.

Provided by Melissa Clark

Categories shakes and smoothies

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1/2 pound rhubarb, thinly sliced (2 cups)
5 tablespoons honey, more to taste
1 1/2 cups Greek yogurt
2 cups ice cubes
Rosewater, to taste
Finely chopped pistachios, for garnish

Steps:

Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)
Add rhubarb compote, yogurt, ice cubes and a few dashes of rosewater to blender. Blend until smooth. Taste and add more honey and rosewater, if desired. Pour into two glasses and garnish with pistachios.

STRAWBERRY RHUBARB SMOOTHIES

Strawberry Rhubarb Smoothies image

I absolutely love smoothies and I bought a new smoothie book. Here is a recipe from it! Enjoy! Cooking time is blending time.

Provided by Courtly

Categories Smoothies

Time 6m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) carton low-fat vanilla yogurt
1 cup nonfat milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened sliced rhubarb
1 -2 tablespoon honey
1/4 teaspoon vanilla

Steps:

In a blender, combine all ingredients. Cover and blend until smooth.

Nutrition Facts : Calories 163.9, Fat 1, SaturatedFat 0.6, Cholesterol 5, Sodium 100.6, Carbohydrate 33, Fiber 2.9, Sugar 27.2, Protein 7.4

CREAMY STRAWBERRY RHUBARB SMOOTHIES

Creamy Strawberry Rhubarb Smoothies image

Sweet strawberries and tangy rhubarb are blended together with agave nectar, cranberry-raspberry juice and Greek honey vanilla yogurt for a rich and creamy smoothie in just 5 minutes.

Provided by Brooke Lark

Categories Beverage

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup frozen chopped rhubarb
1 cup frozen strawberries
1 container (6 oz) Greek honey vanilla yogurt
2 tablespoons agave nectar
1 cup cranberry-raspberry juice

Steps:

In blender, place all ingredients. Cover; blend with on-and-off pulses until pureed. Pour into 2 drinking glasses. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY RHUBARB CRUMBLE SMOOTHIE

Strawberry Rhubarb Crumble Smoothie image

Provided by Rhoda Boone

Categories Smoothie Breakfast Strawberry Rhubarb Oatmeal Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 1 serving

Number Of Ingredients 8

Ingredients

2 tablespoons quick-cooking rolled oats (uncooked)
1/4 cup low-fat milk
1 1/2 cups frozen strawberries
1/2 cup roughly chopped fresh rhubarb (1 medium stalk)
1/2 cup low-fat Greek yogurt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon honey, plus more to taste

Steps:

Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.

RHUBARB CHEESECAKE SMOOTHIES

Rhubarb Cheesecake Smoothies image

We love smoothies, so there isn't much we don't use to make unusual combinations. Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups diced fresh or frozen rhubarb
1/4 cup water
4 tablespoons honey, divided
1-1/2 cups vanilla ice cream
1 cup whole milk
1 cup frozen sweetened sliced strawberries
2 packages (3 ounces each) cream cheese, cubed
1/2 cup vanilla yogurt
1/4 cup confectioners' sugar
5 ice cubes

Steps:

In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil. Reduce heat; cover and simmer for 5-10 minutes or until rhubarb is tender. Remove from the heat; cool to room temperature. , In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners' sugar, ice cubes and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts : Calories 323 calories, Fat 16g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

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