First, make the rhubarb compote (also known as stewed rhubarb.) Combine 4 cups chopped rhubarb with ⅓ cup water and ¼ 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 or freeze for up to 6 months.
To make the smoothie, blend ½ cup of the cooled stewed rhubarb with the remaining ingredients in a blender and blend until smooth and creamy. Garnish with a fresh strawberry or two.
If you use raw rhubarb instead of rhubarb compote, you may want to add a tablespoon of sweetener. Use your choice of maple syrup, honey, or 0-calorie monkfruit sweetener.You won't have to add ice if you use frozen strawberries and banana, but you may want to add a little water or extra milk to thin it out.If you're using a regular blender, be sure to add the milk first so the fruit doesn't get stuck around the blade.It's helpful to keep a jar of stewed rhubarb, (rhubarb compote) in the fridge so you can make this recipe in less than 5 minutes! This recipe for rhubarb compote will make two cups. Store in the refrigerator or freezer until you're ready to use it in this smoothie recipe or to serve over a slice of cake or ice cream.You can freeze rhubarb compote. It will keep for six months or longer.Refined sugar is not necessary in this recipe. The natural sweeteners work equally well. Using a very ripe banana and strawberries in your smoothie guarantees a sweet result.