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This simple smoothie is perfect for spring when the farmers’ market is overflowing with rhubarb and strawberries. We love the tang of rhubarb and choose not to sweeten our purée, but you can add a natural sweetener if you prefer.
"The cooked rhubarb in this colorful smoothie contains many powerful antioxidants (including lycopene). Rhubarb also provides Calcium and Vitamin K which contribute to a healthy digestive tract. A perfect way to start the day."- Erika Weissenborn B.Sc. FNH, CHN
SERVINGS: 2
INGREDIENTS
Rhubarb Puree Ingredients
🍧 2 stalks of rhubarb cut into 1-inch pieces
🍧 ¼ cup water
🍧 Honey or maple syrup (optional)
Rhubarb Smoothie Ingredients
🥤 ¼ cup water
🥤 2 TbspHoly Crap NaturalSuperseed Blend
🥤 ¾ cup plain non-fat Greek yogurt
🥤 ¾ cup unsweetened almond milk
🥤 ½ cup sliced strawberries
🥤 ½ cup rhubarb purée (see above)
DIRECTIONS
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.
Rhubarb Smoothie Directions
▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend cereal, and let sit for 5 minutes.
▶︎ Place all the ingredients in a blender and process until smooth. Pour into glasses and serve.