Although rhubarb is more commonly consumed cooked, and the most popular way to use it, it is as a pie, the leaf stalks can be used raw.
In a previous post I mentioned as, when I was a child, my grandmother used to make a rhubarb jam that we ate like a spoon dessert. This was cooked too.
Since I like to eat mostly seasonal foods, I combined two spring/summer fruits in my new recipe: rhubarb and strawberries. I tried to make a smoothie with only rhubarb, but I wasn’t happy with the sour taste. So I added some strawberries – that are in season now – and a banana to add some sweetness and improve the consistency.
If you have some, you can add lemon zest or vanilla. Both tastes combine very well here!
Rhubarb, Strawberry, and Banana Smoothie
Servings: 2 people
- 100 g rhubarb, in chunks, frozen
- 100 g strawberries , fresh
- 1 banana (or 1 apple), in chunks, frozen
- 2 dl soy milk, or water
- In a blender mix well until all ingredients are smooth.If you wish, add some vanilla or lemon zest.