Smoothies / 18 min
Strawberry rhubarb kefir smoothie
Tart rhubarb compote, strawberries and kefir make a rosy, tangy smoothie inspired by a favorite spring pie.
- Prep
- 12 min
- Total
- 18 min
- Serves
- 2 glasses
A quick rhubarb simmer softens its tart edge and gives this strawberry smoothie a beautiful pink color. Tangy kefir keeps the drink light and creamy, with vanilla and maple adding a rounded finish.
Ingredients
- 1 cup chopped rhubarb
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 cup frozen strawberries
- 1 cup plain kefir
- ½ frozen banana
- ¼ teaspoon vanilla extract
- ½ cup ice
Method
- 1. Simmer the rhubarb, water and maple syrup in a small saucepan for 5 minutes, until tender. Cool completely.
- 2. Add the cooled rhubarb, strawberries, kefir, banana and vanilla to a blender.
- 3. Blend until smooth, add the ice and blend again until cold. Pour and serve.
Estimated nutrition
- calories
- 165 calories
- fat
- 3 g fat
- carbohydrate
- 30 g carbohydrates
- protein
- 9 g protein
- fiber
- 4 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use plain yogurt thinned with a splash of milk instead of kefir.
- Replace strawberries with frozen raspberries or cherries.
- Honey can replace maple syrup in the rhubarb compote.
Good to know
Let the rhubarb cool before blending so it does not warm the frozen fruit or make the kefir separate.
Questions, answered.
Can I prepare the rhubarb ahead?
Yes. Cool the compote and refrigerate it in a covered container for up to four days before blending.
Why should rhubarb be cooked?
Cooking softens its fibrous texture and tart flavor. Use only the stalks; rhubarb leaves are not used as food.