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Rosy rhubarb smoothie recipe

Rosy rhubarb smoothie recipe

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  • Recipes
  • Dish type
  • Drink
  • Smoothie
  • Banana smoothie

Use frozen rhubarb, a banana, cranberry juice and vanilla yogurt to make a refreshing smoothie.

6 people made this

IngredientsServes: 2

  • 120g frozen chopped rhubarb
  • 1 small banana, cut in chunks
  • 240ml cranberry juice
  • 120g vanilla yogurt

MethodPrep:5min ›Ready in:5min

  1. Blend rhubarb, banana, cranberry juice blend, vanilla yogurt, and red food colouring in a blender until smooth.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by Sarah Jo

I did not have vanilla yogurt on hand, I used a half cup nonfat greek yogurt and added a teaspoon of pure vanilla extract. I also did not add the food coloring. One of the best smoothies I've had in a long time.-19 Jul 2012

by LisaMC

I was pleasantly surprised. My husband really likes rhubarb and so I keep trying things with it. Made just like the recipe except the red food coloring and added a few frozen strawberries. Thanks for this recipe, it is a great different way to use all the rhubarb that my husband is growing.-30 May 2013

by karenm

5 stars because even my picky middle child devoured this without noticing the banana!!!I only made a couple of changes usisng what i had on hand,a fzn banana and OJ instead of apple juice.We love smoothies and this is most definately a keeper for us!I made 2 batches and used my freezable smoothie cups to freeze leftovers-09 Aug 2018

Five Ways to Eat Rhubarb

I’ll admit that, like most, I take my rhubarb in strawberry-rhubarb pie. I think the best pie I have ever had came from a little country store called Heart ‘N Hand just outside of the town of Skaneateles in the Finger Lakes region of New York. My husband and I ceremoniously sliced into it two summers ago on our wedding day.

But whenever I see rhubarb in the grocery store, I am instantly reminded of another delicious memory—my first encounter with the rosy stalks. I think I was maybe 12 years old, with my mom at a farmer’s market, when she bought me a bundle. I chomped into a stick like it was celery, and my face puckered from its tartness. I liked the taste. Plus, there was something so Laura Ingalls about gnawing on the raw stalks.

If you are thinking about picking up a bundle (as I now am!) or have some rhubarb in your garden or CSA box that you don’t know what to do with, I did a little research. Of course, there are plenty of baked options (pie, cobbler, crisp, even muffins), but my intent is to offer up a few more unusual options.

1. Raw: Before you do any cooking with rhubarb, you ought to at least try it raw. (Note: Be sure to remove all the leaves, as they are poisonous.) Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch. Sprinkling diced rhubarb over yogurt or cereal is an option too.

2. Stirred: Rhubarb, like cranberries, can add a tart zing to a smoothie, and if you puree the vegetable, it can be added to a margarita as well. Celebrity chef Jamie Oliver suggests making a jam by slicing rhubarb and cooking it with a couple tablespoons of water, blending and cooling it, and then adding champagne or prosecco for a rhubarb bellini. For a tasty nonalcoholic beverage, Serious Eats starts out by making a similar rhubarb syrup but instead adds it to freshly-steeped iced tea, topping it off with strawberries.

3. Smothered: Rhubarb sauces, chutneys and salsas add a unique flavor to savory dishes. Food writer (and occasional Smithsonian contributor) Kim O’Donnel says that rhubarb chutney—a good way to make use of rhubarb before it wilts—complements salmon, trout, roast chicken, turkey, duck and pork chops. It sounds easy too. She cooks one-inch pieces of rhubarb with orange juice, vinegar, brown sugar, ginger, cinnamon and dates.

A surprisingly butterless recipe from Paula Deen for grilled chicken with rhubarb salsa calls for a salsa that mixes together rhubarb, strawberries, jalapeno, lime juice, cilantro and olive oil. Yum! But perhaps the most creative condiment is rhubarb aioli, which award-winning chef Vitaly Paley of Paley’s Place in Portland, Oregon, pairs with pork. He folds a rhubarb reduction into his homemade garlic mayonnaise.

4. Roasted: Raw julienned rhubarb can be added to a garden salad, but several recipes I have found instead suggest roasting chunks of rhubarb on a baking sheet drizzled with honey or sprinkled with sugar for about five minutes, letting them cool and then tossing them in with greens. These same recipes (example: from Martha Stewart) recommend a killer combination of rhubarb, toasted walnuts, goat cheese, arugula and fennel.

Recipe Summary

  • 1 recipe Pastry for Single-Crust Pie
  • 1 3 ounce package lemon-flavor gelatin
  • 1 cup boiling water
  • ½ cup sugar
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 cup whipping cream
  • 2 cups Rosy Rhubarb Sauce
  • 1 recipe Sweetened Whipped Cream (optional)
  • Lemon slices (optional)

Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack.

In a large bowl combine gelatin and the boiling water. Stir in sugar until dissolved. Stir in lemon peel and lemon juice. Place bowl in a large bowl of ice water, stirring frequently, until mixture is partially set (consistency of unbeaten egg whites). This will take 10 to 15 minutes.

In a medium bowl beat cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream and Rosy Rhubarb Sauce into lemon mixture. Cover and chill for 30 to 45 minutes or until mixture mounds when spooned.

Transfer lemon mixture to the baked pastry shell. Cover and chill for at least 8 hours or until firm. Top center of pie with sweetened whipped cream and lemon slices, if desired.

Nutrition Facts (Rhubarb-Lemon Chiffon Pie)

  • 1 tablespoon dark corn syrup
  • 2 teaspoons butter
  • ½ cup packed light brown sugar
  • 2 tablespoons chopped pecans, or walnuts
  • 1 pound rhubarb, trimmed and cut into 1-inch pieces (3 cups)
  • ¾ cup whole-wheat pastry flour
  • 1/3 cup pecans, or walnuts
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large egg whites
  • ⅔ cup packed light brown sugar, divided
  • 2 large eggs
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract

To prepare topping: Coat a 10-inch ovenproof skillet (such as cast-iron) with cooking spray. Add corn syrup and butter heat over low heat until butter has melted, swirling the pan to coat the bottom evenly. Remove from the heat spread brown sugar evenly over the bottom of the pan. Sprinkle nuts over the sugar and arrange rhubarb, rounded sides down, in a circular pattern on top. Set aside.

To prepare cake: Preheat oven to 375 degrees F. Combine flour, nuts, baking powder and salt in a food processor or blender process until finely ground.

Beat 2 egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters.) Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3 to 5 minutes. Blend in orange zest and vanilla.

Whisk one-fourth of the beaten whites into the whole-egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture. Spread the batter evenly over the rhubarb.

Bake the cake until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over. Let the skillet sit for a few minutes to allow any caramel clinging to it to drip onto the cake. Remove the skillet. Let the cake cool for at least 20 minutes. Serve warm or at room temperature.

Equipment: 10-inch ovenproof skillet (This cake can also be baked in an 8-inch-square glass baking dish. Heat corn syrup and butter in a small pan and brush over the bottom of the baking dish. Bake the cake for 30-35 minutes.)

Coconut Creamed Kale with Sundried Tomatoes + Crispy Chickpeas

The first official day of summer is in a couple days, and I probably should be sharing one of my more “summer-y” recipes. But I have been craving this dish lately and decided it was time to share, despite what the calendar says. In its defense, the zippy flavors feel quite at home in this…

Using gulkand in banana oatmeal

You can either buy or prepare your gulkand mixture and use it for several months. I bought the one I used in this recipe from an Indian grocery store. You can use it the same way we use jams and pickles. If you want to make your own rose preserve or gulkand, then follow the steps mentioned below:

  • Boil the desired amount of rose petals in little water.
  • When the rose petals turn brown in color, add few fennel seeds and sugar to it.
  • The quantity of fennel seeds and sugar will depend on the amount of rose petals you use. Add as per your taste and choice.
  • Cook the mixture on low to medium heat till it caramelizes. Keep stirring the mixture in between and keep an eye on it. Don’t leave the mixture unattended while cooking it.
  • Once the mixture caramelizes, turn off the heat and let it cool down completely.
  • The mixture will harden a bit once it cools down. Transfer in an airtight container (preferably glass jar) and store it in a cool dry place. Do not refrigerate the rose petal preserve because the mixture will become very hard, thus making it difficult to consume.

You can use the prepared gulkand or rose petal preserve in many other recipes like smoothies and milkshakes. Get the recipe for Rose Kheer here.

White Bean and Chive Patties

Since we’ve closed the store and now work from home, I really look forward to the time of day when I can take a break from working and prepare a healthy dinner for us. Many nights we finish dinner, do up the dishes, feed the pets and then return up to our offices to work for a few hours, which is something we never did before, but somehow it is all so much more relaxing and laid back. Working from home has allowed me to really play with my schedule, make it more flexible and find even more time for yoga, dog walks and other fun and physical activities. I think the pressure of having to be at the studio set hours because of the store really put an unnecessary amount of self-imposed stress on both of us. We were always very happy and content before and we definitely miss the store some days, but I really find myself loving my life and my job more now than ever before. I feel so lucky.

One of my other favorite things about the new schedule is being able to take on more involved dinners during the week, that require more prep time or even down time for things to cool or set, etc. Now during the “wait times” in recipes, I can just walk upstairs and get more work done. Both last night’s dinner, Spring Pizza with Asparagus and Eggs that featured a homemade gluten-free multi-grain pizza crust and tonight’s Spring Pea and Goat Cheese Tart, with a homemade tart dough, are perfect examples of that. (Don’t worry those recipes are coming soon.) This particular recipe isn’t nearly as involved or time-consuming, but having to pan fry the patties in batches can take time and patience and it is certainly something I wouldn’t have made after a long day of work at the store and getting home around 7pm.

These patties are simple, healthy and full of flavor. They have a wonderful crispy crunch on the outside and a nice soft inside. They are naturally gluten-free and vegan, too. The original recipe features them with sage instead of chives and amidst a delicious spring brunch menu topped with a roasted tomato sauce. I thought the sauce would take away from the lovely crisp, so I instead envisioned them atop a lovely mix of baby spring greens salad as a meal in and of itself. I made a quick lime cilantro vinaigrette and served it as dinner.

You could definitely play around with different herbs and even different veggie additions, the big thing to keep in mind is to make sure the patties aren’t too moist or dry to where they will fall apart in the pan and to make sure you have your pan is hot enough to get that initial “searing” to create a nice crust on the outside and to keep the patties together. Use a spatula to look at the face-down side before you flip to make sure it is adequately browned before you flip.

We tossed some baby spring greens with the vinaigrette, put the patties on top and drizzled those with a bit more dressing and topped everything with more fresh chives. A perfect spring-time dinner.

White Bean and Chive Patties
makes 12 patties
Adapted from Whole Living, June 2011

1 19-oz can organic white beans
1 shallot, finely diced
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 tablespoon chopped fresh chives, plus more for serving
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and chives. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Serve topped with a tasty dressing, yogurt sauce or atop a salad.

Watch the video: Banana Strawberry Rhubarb Smoothie Take 3 (May 2022).


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