Rosy Rhubarb Smoothie Recipes

RHUBARB SMOOTHIE

Rhubarb Smoothie image

A tangy and sweet rhubarb smoothie recipe that's packed full of nutrients and flavour.

Provided by Shauna Oberg

Time 5m

Number Of Ingredients 8

Ingredients

½ cup frozen chopped rhubarb
¼ cup plain greek yogurt
1 cup unsweetened almond milk (or milk of choice)
¼ teaspoon cinnamon
3 tablespoons cooked oatmeal (rolled or steel cut)
½ teaspoon ground flax
1 tablespoon honey
few small ice cubes

Steps:

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!

ROSY RHUBARB COMPOTE

Rosy rhubarb compote image

A low in fat, vibrant dessert to impress your guests

Provided by Good Food team

Categories Dessert, Dinner, Lunch

Time 55m

Number Of Ingredients 6

Ingredients

700g rhubarb
150ml red wine
3 tbsp redcurrant jelly
pared zest and juice of 1 large orange
2.5cm piece of fresh root ginger , peeled and thinly sliced
85g golden caster sugar

Steps:

Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

Nutrition Facts : Calories 157 calories, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

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