Almost every morning, I have a smoothie for breakfast. There are a few favourite combinations I enjoy most, like mixed berries with spinach and bananas or mango, kale and orange.
On Monday, I was totally out of frozen fruit except for rhubarb, which I’d never thought of using in a smoothie before. I went out on a limb and gave 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 plain greek yogurt
1 cup unsweetened almond milk (or milk of choice)
¼ tsp. cinnamon
3 TB. cooked oatmeal (rolled or steel cut)
½ tsp. ground flax
1 TB. honey
few small ice cubes
Add all ingredients to a blender or Vitamix and combine until smooth. Depending on the tartness of the rhubarb, you may need to adjust the honey. Enjoy!
The oatmeal, Greek yogurt and flax 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. Delicious and healthy!
Have a rhubarb plant in your garden? If it’s like my mom’s, you’ll have way more than you’ll be able to use up. Cut the stalks into chunks and pop them in the freezer to use down the road.
Planning on giving this rhubarb smoothie a try? I’d love to know what you think.
For more recipes to get you going in the morning, check out the breakfast & brunch gallery.
Enjoy the sunshine,
P.S. Love that adorable turquoise striped straw? You can find it at Party Stock.