Strawberry Rhubarb Smoothie ♥ Two Recipes!
Today's smoothie recipes: Two ways to make smoothies from rhubarb and strawberries, one with raw rhubarb, another with a quick stove-top strawberry-rhubarb sauce.
Last week, I went
RAW RHUBARB For Smoothie Numbers One & Two, I used the rhubarb in its raw albeit wet and freezer-softened state. It had a tang, a sourness, that I especially liked, but some of rhubarb's natural stringiness survived the trip through the blender – not everyone would overlook this.
COOKED RHUBARB For Smoothie Numbers Three & Four, I cooked the rhubarb and strawberries together, letting their flavors meld, and sweeten, overnight before making the smoothies. The taste here is more like a traditional smoothie, fruity and sweet and well, yes, this is why they're called 'smoothies', smooth.
These recipes are so quick and easy that I'm adding them to a growing collection of easy summer recipes published all summer long in 2009 at Kitchen Parade, my food column, and now again in 2010. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
STRAWBERRY RHUBARB SMOOTHIE
Recipe #1 - Raw Rhubarb
Hands-on time: 5 minutes
Time to table: 5 minutes
Makes 2-1/2 cups
Time to table: 5 minutes
Makes 2-1/2 cups
1 cup buttermilk
1/2 cup frozen rhubarb, chopped
5 strawberries (100 grams, 3-1/2 ounces)
Zest & juice (about 1 tablespoon) of a lime
1 egg white
Mix all ingredients in a blender. Serve and savor!
NUTRITION ESTIMATE
Per Cup: 80 Calories; 2g Tot Fat; 1g Sat Fat; 8mg Cholesterol; 106mg Sodium; 10g Carb; 1g Fiber; 8g Sugar; 6g Protein.
Weight Watchers Old Points 1.5, PointsPlus 2
Per Cup: 80 Calories; 2g Tot Fat; 1g Sat Fat; 8mg Cholesterol; 106mg Sodium; 10g Carb; 1g Fiber; 8g Sugar; 6g Protein.
Weight Watchers Old Points 1.5, PointsPlus 2STRAWBERRY RHUBARB SMOOTHIE
Recipe #2 - Strawberry-Rhubarb Sauce
Hands-on time: 20 minutes
Time to table: 2 hours
Makes 3 cups
Time to table: 2 hours
Makes 3 cups
STRAWBERRY-RHUBARB SAUCE
1-1/2 cups fresh or frozen raw rhubarb, chopped
1-1/2 cups chopped fresh strawberries (from about 6-7 ounces)
1/4 cup sugar
In a small saucepan, combine the rhubarb, strawberries and sugar and cook on MEDIUM until just soft. Let cool, then refrigerate until cold.
SMOOTHIE
1 cup whole milk
1-1/2 cups Strawberry-Rhubarb Sauce
1 egg white
Combine all ingredients in a blender until smooth. Serve and savor!
NUTRITION ESTIMATE Per Cup: 156 Calories; 3g Tot Fat; 2g Sat Fat; 10mg Cholesterol; 61mg Sodium; 28g Carb; 1g Fiber; 27g Sugar; 5g Protein. Weight Watchers Old Points 2.5, PointsPlus 4
Weight Watchers Old Points 2.5, PointsPlus 4ALANNA's TIPS & KITCHEN NOTES
Since I was aiming for a 'dessert' smoothie, I used whole milk and the result was an extra-creamy smoothie. For fewer calories, use skim or low-fat milk. Make extra sauce – it's fabulous on ice cream! 
MORE FAVORITE RHUBARB RECIPES
~ Custard with Rhubarb Sauce ~
~ Straight-Up & Perfect Rhubarb Pie ~
~ Rhubarb Bakewell Tart ~
~ more rhubarb recipes ~
from A Veggie Venture
~ Roasted Rhubarb ~
~ How to Make Rhubarb Jam & Jelly ~
~ Strawberry Rhubarb Cobbler ~
~ more rhubarb recipes ~
from Kitchen Parade
~ Custard with Rhubarb Sauce ~
~ Straight-Up & Perfect Rhubarb Pie ~
~ Rhubarb Bakewell Tart ~
~ more rhubarb recipes ~
from A Veggie Venture
~ Roasted Rhubarb ~
~ How to Make Rhubarb Jam & Jelly ~
~ Strawberry Rhubarb Cobbler ~
~ more rhubarb recipes ~
from Kitchen Parade
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© Copyright Kitchen Parade 2010
Alanna, how do you suppose the uncooked version would work with plain (or even vanilla) yogurt in place of the buttermilk? I frequently enjoy a fruit smoothie for breakfast, and I'm always looking for new combinations.
ReplyDeleteToy Lady ~ Yogurt is slightly thicker than buttermilk but the 'tang' is the same so, go for it! I've been luv-luv-luving smoothies made with buttermilk in the last few weeks.
ReplyDeleteSarah ~ Why thank you, Sarah!
I'm curious- why the egg white? I'm a little leary of the raw egg. But my rhubarb is almost ripe, so I'm sure I'll be giving this a try soon. Thanks for the ideas.
ReplyDeleteNancy ~ One reason to use egg whites in smoothies is because they provide protein and frothiness with fewer calories. The other reason is to use up the whites when the yolks have been used for ice cream! Yes, I know, the trade-offs we make. :-) But you bring up a good point, which is that if anyone is concerned about the possibility of salmonella, that would be, at minimum, anyone with a compromised immune system or anyone who is pregnant, then raw egg is not a good idea. My friend Linda buys pasteurized eggs to use in such circumstances, they come in a milk-carton-like package near the eggs at the grocery store.
ReplyDeleteIf you're willing to give up a bit of frothiness, protein powder (Trader Joe's sells it) would make a good substitute for the added protein from the egg white, too.
ReplyDeleteI thought it wasn't a good thing to use raw egg..? Anyway, your recipes and photos are beautiful, thanks!
ReplyDeletejessyburke88@gmail.com
I'm so happy to see a smoothie recipe that doesn't call for sugar! (Yes, I am referring to recipe #1, we'll just refer to #2 as an ice cream sauce ;).
ReplyDeleteI don't ever use added sugar/honey/sweetener in my smoothies because I don't believe they need any when the fruit itself is so perfectly ripe and tasty.
I love the idea of buttermilk-I frequently use yogurt but it would be a great use when I've got just a bit of buttermilk left in the bottle.
Do you make green smoothies? I frequently grab some parsley and chard out of the garden and add them to some fruit for my breakfast smoothie. I say "my" because my kids don't generally drink green smoothies with me. I made a lovely parsley/chard/kiwi/pear smoothie the other morning.
I've never used rhubarb before, because usually the way I see it in recipes doesn't entice me enough to buy it. But I love smoothies! I'm going to remember this the next time that I'm in the store. Thanks Alanna! ; )
ReplyDeleteI was wondering where the word "smoothie" comes from ;)
ReplyDeleteBut yes, rhubarb and strawberries are a perfect match. Not easy to combine always- the rhubarb season ends with Midsummer here, and the strawberry season begins but still - love it in cakes!!
I would not recommend consuming raw egg whites for two reasons: 1) This puts you at a risk for food poisoning; 2) consuming raw egg whites can cause a biotin deficiency. Please, practice safe food habits white cooking!
ReplyDeleteJust wanted to let you know that I used this recipe as a base for the Strawberry-Rhubarb-Banana Smoothie I created for the June 2012 Crazy Cooking Challenge. You have been given proper credit. You have a wonderful blog here, and it is going to help me up my veggie intake. Thanks so much for sharing.
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