Almost every morning I have a smoothie for breakfast. I have a few favorite combinations like mixed berries and bananas or mango and orange. On Monday I was totally out of frozen fruit except for rhubarb, which I’d never think of using in a smoothie. I thought I’d give it a whirl, and boy have I been missing out! A few tweaks here and there and I’ve been able to come up with something I look forward to drinking for breakfast, dessert or any time in between!
Rhubarb Pie Smoothie
½ cup frozen chopped rhubarb
¼ cup natural vanilla ice cream
¼ cup plain greek yogurt
½ cup almond milk
½ cup milk
¼ tsp. cinnamon
3 TB. cooked oatmeal (rolled or steel cut)
1 tsp. honey
few small ice cubes
Add all ingredients to a blender and mix until smooth. Depending on the rhubarb, you may need to adjust the honey. Enjoy!
The oatmeal and greek yogurt in this rhubarb smoothie recipe help keep me full until lunch time. Cinnamon is also known as a circulation booster and rhubarb contains fiber, antioxidants, and is rich in vitamins.
Planning on giving it a try? I’d love to know what you think.
Enjoy the sunshine,