Rhubarb Strawberry Smoothie
Why this recipe works
- Balanced tartness: Rhubarb and lemon bring sharpness, while strawberries and honey soften the acidity without making the drink heavy.
- Creamy but fresh: Yoghurt and whole milk give the smoothie body, while ice keeps the finish cold and light.
- Fast fruit base: The rhubarb only needs a short simmer to collapse into a jammy texture that blends smoothly.
Get the most out of this recipe
Timing notes
- Cool the rhubarb briefly: Let the cooked rhubarb cool before blending so it does not warm the yoghurt and milk.
- Best served straight away: The smoothie has its thickest, iciest texture immediately after blending with the ice cubes.
Texture tips
- For a smoother finish: Blend the fruit, yoghurt and milk first, then add the ice at the end and blitz briefly.
- For a thicker smoothie: Use well-chilled ingredients and add the ice just before serving so the texture stays cold and dense.
Ingredient notes
- Choose tender rhubarb: Fresh, firm rhubarb stalks soften quickly and give the smoothie a clean tart flavour.
- Adjust the sweetness: Rhubarb can vary in sharpness, so taste after blending and add a little more honey if needed.
Make-ahead tips
- Cook the rhubarb ahead: The rhubarb base can be simmered and chilled in advance, then blended with the remaining ingredients when ready to serve.
- Re-blend after chilling: If the finished smoothie has been refrigerated, blend it again with a few ice cubes to refresh the texture.
Equipment you'll need
Ingredients
Instructions
- Trim the rhubarb and cut into small pieces. Put it in a saucepan with 2 tbsp water, half the honey and a squeeze of lemon juice.
- Bring to a gentle simmer over medium heat, then cook for 4 to 6 minutes until the rhubarb has collapsed and looks jammy. Tip into a bowl and cool for 5 minutes.
- Hull the strawberries. Add the strawberries, cooled rhubarb, yogurt, whole milk, remaining honey and another small squeeze of lemon juice to the blender.
- Blend until smooth, then add the ice cubes and blend again until thick and icy. Pour into a glass and serve immediately.
Recipe notes
Tips
- Keep the rhubarb on a gentle simmer rather than a hard boil so it softens without drying out.
- For a smoother drink, blend the fruit mixture first, then add the ice cubes at the end and blitz briefly.
- If serving to anyone who should avoid unpasteurised dairy, use pasteurised yogurt and milk.
Substitutions
- Replace Whole milk with Low-fat milk for a lighter smoothie.
- Replace Honey with Maple syrup for a different style of sweetness.
- Replace Lemon with Lime for a slightly sharper citrus note.
Storage
- Refrigerate up to 1 days
- Drink straight away for best texture. If you need to make it ahead, refrigerate for up to 1 day and re-blend with a couple of ice cubes before serving.
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Recipe overview
- Servings: 1 glasses
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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