According to BBC Good Food magazine this month, rhubarb is trending at the moment and not just because it’s in season. Farmers have announced that rhubarb sales are up due to popularity of fruit flavoured gins and soft drinks!
I love the vibrancy of this seasonal spring smoothie, which I created a couple of years ago after using up some leftover pureed rhubarb.
For a smoothie it’s quite tart but if you’re able to use sweet seasonal raspberries that helps. I poached the rhubarb in naturally sweet orange juice (not from concentrate), which takes the edge off.
It may require further sweetening depending on your rhubarb and your taste. You can add some honey or coconut sugar or throw in a handful of naturally sweet dried fruits such as dates to the rhubarb and juice whilst you’re poaching it.
Rhubarb, Raspberry and Rose smoothie
Serves 2 – 3
3 sticks of rhubarb
100g of raspberries
1 tbs rose water
400ml unsweetened almond milk (Rude Health)
200ml fresh smooth orange juice, not from concentrate
I tbs chia seeds
Dried rose petals for baking (optional – just for decoration. This doesn’t add any flavour)
Sweetner to taste: dates, honey, maple syrup or coconut sugar
1) Chop the rhubarb in small chunks and poach in the orange juice until the rhubarb is mushy and soft. Keep adding orange juice if liquid evaporates until rhubarb is fully cooked
2) Once rhubarb is cooled, add the raspberries, rose water, chia seeds and your choice of milk. Place in hand blender and blitz until smooth.
3) Have a swig and add more rose water or sweetner to taste if needed.
4) Optional – top with edible rose petals, the kind used in baking.
NB: If using dates to sweeten: Quarter 5 – 6 Medjool dates and add these during the poaching stage. Remove at the end.