Who needs pie when you can make this healthy Strawberry-Rhubarb Smoothie? Vegan and paleo.
Today, I began my day with rhubarb! I made this naturally sweetened healthy Strawberry-Rhubarb Smoothie. Full of stewed rhubarb, fresh strawberries, banana, almond milk and chia, it was a cheerful, healthy breakfast.
The first sign that Spring is really here is the sight of those tiny rhubarb shoots poking their head through the soil in my garden. This year, they came early as we had an incredibly mild winter here on Vancouver Island.
When you think about it, it’s odd that we eat this plant. I mean, first, rhubarb stalks are really sour, and secondly, the leaves are poisonous. But we do, and I crave it once I’ve used all that I had frozen from the previous year. Spring isn’t Spring without a strawberry-rhubarb crumble or rhubarb muffins.
Stew some rhubarb with a little honey or maple syrup to keep in the refrigerator so you can quickly whip up a smoothie. Refined sugar is not necessary at all. The natural sweeteners work equally well. Using ripe bananas and strawberries in your smoothie guarantees a sweet result too.
Choose your favourite non-dairy milk, toss in some chia seeds for protein and start your day with this nutrition-packed strawberry rhubarb smoothie.
Strawberry Rhubarb Smoothie
- 1/2 cup stewed rhubarb made with 1/4 cup maple syrup or honey,, see below
- 1/2 very ripe banana
- 1/2 cup sliced ripe strawberries, or more, to taste
- 1/2 cup almond milk (or other non-dairy milk)
- 1 tsp chia seeds
- 4 ice cubes
- First, make the stewed rhubarb. Combine 4 cups chopped rhubarb with 1/3 cup water and 1/4 cup maple syrup or honey in a medium pot. Bring to a boil, then reduce heat to low. Simmer for 20 to 30 minutes until tender. Makes 2 cups. Store in the refrigerator.
- Blend 1/2 cup of the cooled stewed rhubarb with the remaining ingredients in a blender and serve.
Are you a rhubarb fan? You might like these recipes, too.