Fruits and Veggies - Fresh Canned Frozen

Rhubarb & Strawberry Smoothie

Rhubarb and Strawberry Smoothie

From the Strive for Five at School! Resources

Adapted from the Basic Rhubarb Sauce recipe (see January recipes)

Yield: 8–10
Portion: 1/2 cup (125 mL)
Cost per serving: $0.29

1 cup (250 mL) Basic Rhubarb Sauce (see January recipes)
1 cup (250 mL) strawberries, frozen
1 cup (250 mL) 1% milk
1/4 cup (50 mL) 1% plain yogourt 
raspberries or blueberries, frozen (for garnish)

1 Allow the frozen strawberries to thaw slightly.
2 Blend the rhubarb sauce, strawberries, milk, and yogourt in a blender or food processor.
3 Serve in cups, topped with a frozen raspberry or a few frozen blueberries.

This cool and refreshing fruit/milk combo can be served as a beverage or a between-meals snack. It’s great with fresh apple or pear slices.

Did You Know?

  • Rhubarb is perennial, meaning that you do not have to plant it each year. It will not be ready to cut the first year you plant it, but after that it may produce good stalks for up to 15 years.
  • Two hundred years ago, rhubarb’s value was chiefly medicinal and not for cooking. It was known to make excellent purgatives and laxatives.
  • The stalks of rhubarb are harvested in June. The leaves should be discarded as they are toxic.