Happy birthday to the Recipe Redux! This recipe group has allowed me to explore
strange new worlds and seek out new civilizations delicious new ingredients and try new flavor combinations. Each month, we’re challenged to produce a healthy recipe within a specific theme, and that has been great fun! For this birthday month, we’ve been asked to celebrate other redux bloggers by recreating one of their recipes. I took this opportunity to celebrate Trish over at Rhubarbarians.
When rhubarb season first began — and it is a fleeting season — I knew I wanted to develop a rhubarb smoothie. The tart vegetable is one I’ve loved since childhood, but also one which was always prepared with huge amounts of sugar and cream – not exactly the healthiest choice. But when I saw a honey roasted rhubarb smoothie on Trish’s blog, I knew that her creation would be delicious.
Trish’s original recipe is for a smoothie bowl. I’ve learned over time that I actually prefer straight up smoothies – there’s something about drinking a glass full of goodness that my mind and body really enjoy. So with that end goal in mind, I have slightly altered the original creation to suit my smoothie needs. This recipe makes one large smoothie, which is the perfect way to follow up an intense workout, or a session of exercising in the hot sun. Pull out that frozen ‘barb, or your farmer’s market haul, and get roasting & blending!
Honey Roasted Rhubarb Smoothie, adapted from Rhubarbarians
- 2 C chopped rhubarb
- 2 tbsp honey
- 1/2 C plain Greek yogurt
- 1/2 C canned coconut milk or soy milk
- 1/2 cold banana, sliced
- Chia seeds to garnish
Note: Roast the rhubarb ahead of time, either four hours before you plan to enjoy this smoothie or the night before. This ensures a cold smoothie at the finish line.
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with PAM. Spread out chopped rhubarb and drizzle with honey. Bake for 15 minutes. Let the roasted rhubarb drain in a sieve, and then cool in the fridge (or freezer!) until ready to make your smoothie.
Blend together the chilled roasted rhubarb, yogurt, milk and banana until smooth and creamy. Pour into your favorite smoothie glass and garnish with chia seeds and extra roasted rhubarb, if desired.
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