Enjoy the different dimensions of spring with this strawberry rhubarb smoothie. It strikes the perfect balance between sweet and tart, making it ideal for a refreshing breakfast or a healthy afternoon snack. With the juicy sweetness of strawberries and the subtle tangy touch of rhubarb, this smoothie is a delightful treat that energizes you and awakens your taste buds.
Strawberry rhubarb smoothie
Ingredients
- 300 grams Greek yogurt
- 250 grams strawberries
- 200 grams rhubarb
- 1 tablespoon honey
- 1 teaspoon fresh ginger
Instructions
- Rinse the strawberries and rhubarb.
- Remove the stems from the strawberries. Then halve them and also remove the attachment of the stalks.
- Peel the rhubarb and cut the stalks into pieces of a few centimeters.
- Remove the bitter skin from the piece of ginger root. Then cut or grate this.
- Now place all the ingredients in the blender: Greek yogurt, rhubarb, strawberries, ginger and honey. Mix them into a smooth smoothie.
- Taste and add some honey if necessary to sweeten it up.
Nutrition
How to make strawberry rhubarb smoothie?
A healthy start to the day or a tasty refreshment later on - this strawberry rhubarb smoothie can do it all. And it doesn't take much effort either.
First, rinse the strawberries and rhubarb thoroughly so they are nice and clean. Then, remove the green stems from the strawberries. Doing this last prevents them from absorbing unnecessary moisture. Next, halve the strawberries and remove the green attachments from the stem.
If you like, you can peel the rhubarb. It can be a bit fibrous, but the blender usually takes care of that. Then, cut the rhubarb into small pieces, about a few centimeters each.
Peel the piece of ginger root to remove the bitter notes. Then chop it into small pieces as well.
Now, place all the ingredients in the blender: Greek yogurt, rhubarb, strawberries, ginger root, and some honey. Blend everything into a smooth consistency. Check if it is sweet enough-if needed, you can add a little extra honey.
About rhubarb
Rhubarb is the green-red delicacy of spring. Originally, rhubarb was cultivated in Asia for the medicinal properties of its root. But soon, people discovered that the stalks were also delicious. Raw, they are sharp and tart, but when cooked, they become soft and flavorful.
Around 1850, it started being actively grown as a vegetable in Germany. In Belgium and the Netherlands, it became popular around the turn of the next century. It is mainly used in sweet dishes such as compotes, jam, and pies. And, of course, in smoothies as well.
Rhubarb was introduced to the United States in 1770, when Benjamin Franklin sent a crate of rhubarb to Philadelphia. However, it took about 60 years before it gained popularity, as many people associated it with medicinal uses rather than culinary ones. By 1828, rhubarb started appearing in American seed catalogs, marking its rise as a common ingredient.
Read more about rhubarb in the following articles:
- Rhubarb - Wikipedia.
- The rhubarb - a little history and some growing instructions (Harvesting history).
- 18 fun facts about rhubarb (Laidback gardener).
- Is rhubarb good for you? All you need to know (Healthline).
- What is rhubarb? Plus how to cook it (Taste of home).
More surprising.smoothie
Smoothies are a delicious and easy way to pack a variety of nutrients into your day. Whether you're looking for a refreshing breakfast, a post-workout boost, or a healthy snack, smoothies offer a balance of vitamins, fiber, and natural energy.
By blending fruits, vegetables, yogurt, and other wholesome ingredients, you can create a nutrient-rich drink that supports digestion, hydration, and overall well-being. Plus, they're endlessly customizable-whether you crave something creamy, tangy, or protein-packed, there's a perfect smoothie for everyone!
Try more surprising smoothies with the following recipes:
- Cocoa smoothie with kiwi and avocado.
- Persimmon smoothie.
- Healthy coconut water smoothie.
- Healthy green summer smoothie.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
